Mushroom Shrimp And Winter Melon Soup Recipes

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MUSHROOM, SHRIMP, AND WINTER MELON SOUP



Mushroom, Shrimp, and Winter Melon Soup image

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!

Provided by nukuien

Time 40m

Yield 2

Number Of Ingredients 12

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

Steps:

  • 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 : Calories 255.8 calories, Carbohydrate 35.3 g, Cholesterol 172.9 mg, Fat 4.2 g, Fiber 6.7 g, Protein 23.6 g, SaturatedFat 0.7 g, Sodium 944.2 mg, Sugar 1.6 g

WINTER MELON SOUP WITH DRIED SCALLOPS



Winter Melon Soup with Dried Scallops image

Provided by Food Network

Time 32m

Yield 4 to 6 servings

Number Of Ingredients 11

4 dried scallops
2 pounds winter melon
4 cups homemade chicken stock
4 dried black mushrooms, softened in water and coarsely chopped, reserve soaking liquid
2 slices fresh ginger, peeled
1 teaspoon salt
2 tablespoons cornstarch mixed with a 1/4 cup mushroom soaking liquid
1/4 pound shrimp, shelled and deveined
2 egg whites, lightly beaten
Freshly ground white pepper, optional
Cilantro leaves, for garnish

Steps:

  • Cover dried scallops with water and soak overnight or at least 2 hours. Drain and shred into small strings. Reserve soaking liquid. Peel and remove seeds of winter melon. Rinse with water and cut into 1/2-inch chunks. In a 3-quart saucepan, bring the 4 cups chicken stock to boil. Add the winter melon, dried scallop and the soaking liquid, black mushrooms, and sliced ginger. Cover and bring to boil over high heat. Lower heat and let simmer for 5 minutes, or until winter melon is softened. Turn heat back to high, add salt and stir in cornstarch mixture. Add shrimp meat and egg whites. Adjust seasoning. Remove from heat. Serve hot with sprinkles of ground white pepper and chopped cilantro.

WINTER MELON SOUP



Winter Melon Soup image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

3 cups rich pork stock
1 chicken drumstick and thigh
1/4 cup diced Smithfield ham
3 scallions, minced
1 clove garlic, minced
1/4 cup sliced bamboo shoots (fresh, if possible)
1/4 cup peeled and diced water chestnuts (fresh, if possible)
1 tablespoon dried shrimp, soaked in warm water for 20 minutes
6 Chinese mushrooms, soaked in warm water for 20 minutes
I cup diced winter melon
1/2 cup diced tomato
1/2 cup peas (fresh or frozen)
1/4 cup baby corn
3 tablespoons cornstarch
1/4 cup diced bean curd (firm-style)
1/2 teaspoon Chinese sesame oil

Steps:

  • Bring the pork stock to a boil in a large, heavy saucepan. Reduce to a simmer, add the chicken, and cook gently for 30 minutes. Remove the chicken, bone the meat, shred it, and discard the bones. Add the shredded meat to the pork stock, along with the ham, scallions, garlic, bamboo shoots, water chestnuts and dried shrimp. Slice the Chinese mushrooms and add to the stock. Simmer for 1/2 hour. Add the winter melon, the tomato, the peas and the baby corn. Bring soup to a boil. Mix together the cornstarch with enough cold water to make a liquid resembling heavy cream. Pour enough into boiling soup, stirring, to thicken soup slightly. Reduce to simmer, and add the bean curd. Cook gently for 10 minutes. Swirl in sesame oil and serve immediately.;

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