BETA
Ginger Shrimp & Mushroom Soup
A light ginger broth with mushrooms, shrimp and fine egg ribbons. A small warming bowl before the main course.
30 minutes · Easy · 4 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Raw peeled shrimp240 g
- Cremini mushrooms150 g
- Fresh ginger15 g
- Spring onions25 g
- Chicken stock900 ml
- Egg1 whole
- Fish sauce2 tsp
- Cornstarch2 tsp
- Water1 tbsp
- Black pepper0.13 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Shellfish, egg and fish. Check stock labels for wheat, celery and other allergens.
Method
Prepare safely
Thaw shrimp in the fridge if frozen, remove any remaining tails and keep chilled while preparing the vegetables. Wash the produce, thinly slice the mushrooms and spring onions, and peel and finely slice the ginger. Beat the egg in a small bowl. Mix cornstarch with 1 tbsp cold water in another bowl.
Build the broth
Bring the stock and ginger to a gentle simmer in a saucepan. Add the mushrooms and simmer for 6–8 minutes until tender. Stir in the fish sauce and pepper.
Cook the shrimp
Add the shrimp and simmer gently for 3–5 minutes, depending on size, until opaque and firm. Check the thickest shrimp with a food thermometer: they must reach 74°C (165°F). Keep utensils that touched raw shrimp away from ready-to-eat food.
Make the egg ribbons
Stir the cornstarch slurry again, pour into the simmering soup and stir for 1 minute. Slowly drizzle the beaten egg into the gently moving broth. Let it set for 30 seconds before stirring gently, then simmer for another 1–2 minutes until the egg is fully cooked and the soup reaches 74°C (165°F). Stir in the spring onions and serve in four small bowls.
A gentle simmer gives soft egg ribbons. Refrigerate leftovers within 2 hours in shallow containers and reheat to 74°C (165°F).
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