Ingredients:
- 4 large shrimps about 4 oz (125 g), cleaned, shelled and de-veined ;
- 4 lb (2 kg) winter melon, about 3 cups shredded;
- 6 dry Chinese Shiitake mushrooms, soared and diced;
- 4 oz (125 g) cooked ham, thinly sliced;
- 1/2 cup diced asparagus;
- 1 teaspoon finely julienned ginger;
- 1 hard boil egg, sliced;
- 1 teaspoon canole oil;
- 1 1/2 cups (360 ml) water;
- 4 cilantro leaves for decoration;
- Sea salt.
Recipe:
Serving for 4
- Add water to a medium size pot over medium high heat;
- Add stems of mushrooms, shrimp shells and water from soaking mushrooms;
- Cook for 5 minutes;
- Take them out and discard;
- Shred winter melon in a food processor;
- Add winter melon to the pot;
- Add minced mushrooms and canole oil;
- Lower to simmer when come to a boil;
- Add julienned ginger and sea salt;
- Turn to medium heat when winter melon become translucent, about 20 minutes;
- Add asparagus and cook for 1 minute;
- Add shrimps and it is done when the shrimps turn pink;
- Spoon soup to a bowl;
- Top with shrimps, slice of hard boil egg and ham;
- Add more soup to warm up the ham;
- Serve hot and top with cilantro for decoration.