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!
Ingredients
- shiitake mushrooms: 0.5 cup (dried)
- water: 3 cups
- shell-on medium shrimp: 0.5 pound
- sunflower oil: 1 tsp
- peeled winter melon: 1 piece (10 ounce, cut into 1/4 inch pieces)
- bamboo shoots, drained and: 0.25 can (8 ounce can, sliced)
- cooking sake: 2 tsp
- cube chicken bouillon: 1 piece
- ginger: 1 piece (1 inch piece, grated)
- slices lemon: 2 piece
- fresh cilantro: 1 Tbsp (chopped)
- salt and ground white pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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Soak shrimp in salt water. Peel, then soak again in salt water. Drain and blot dry.
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Heat sunflower oil in a skillet over medium heat. Add shrimp and cook for 2 to 3 minutes per side. Remove from the heat.
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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.
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Divide shrimp between 2 bowls. Ladle soup over top. Add lemon and cilantro and season with salt and pepper.
