Mushroom Shrimp and Winter Melon Soup
With the refreshing taste of winter melon and umami from dried shiitake mushrooms and shrimp, this soup is a perfect mushroom recipe, especially for summer!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Additional Time: 15 minutes
- Total Time: 40 minutes
Ingredients
- ½ cup dried shiitake mushrooms
- 3 cups water
- ½ pound shell-on medium shrimp
- 1 teaspoon sunflower oil
- 1 (10 ounce) peeled winter melon, cut into 1/4-inch pieces
- ¼ (8 ounce) can bamboo shoots, drained and thinly sliced
- 2 teaspoons cooking sake
- 1 cube chicken bouillon
- 1 (1 inch) piece ginger, grated
- 2 slices lemon
- 1 tablespoon chopped fresh cilantro
- salt and ground white pepper to taste
Directions
- Combine mushrooms and water in a bowl. Let sit until mushrooms are soft, at least 15 minutes. Drain mushrooms and reserve 2 cups soaking water.
- Soak shrimp in salt water. Peel, then soak again in salt water. Drain and blot dry.
- Heat sunflower oil in a skillet over medium heat. Add shrimp and cook for 2 to 3 minutes per side. Remove from the heat.
- Put winter melon, mushrooms, and bamboo shoots in a pan with the reserved soaking water, sake, chicken bouillon, and ginger.
- Cook over medium heat, skimming any foam that rises to the top, until winter melon is transparent, about 10 minutes.
- Divide shrimp between 2 bowls. Ladle soup over top. Add lemon and cilantro and season with salt and pepper.
Nutrition Facts
- Servings Per Recipe 2
- Calories 256
- % Daily Value *
- Total Fat 4g 5%
- Saturated Fat 1g 4%
- Cholesterol 173mg 58%
- Sodium 944mg 41%
- Total Carbohydrate 35g 13%
- Dietary Fiber 7g 24%
- Total Sugars 2g
- Protein 24g
- Vitamin C 29mg 146%
- Calcium 91mg 7%
- Iron 4mg 23%
- Potassium 793mg 17%
