Golden Shrimp, Tofu,
Okra Soup
A light and non-greasy soup featuring a rich salted egg yolk broth, tender shrimp, soft egg tofu, and vibrant okra. It is wonderfully comforting, quick to prepare, and mild enough for the whole family to enjoy.
This comforting golden soup relies on mashed salted duck egg yolks to create a rich, savory broth base without the need for heavy meats. The combination of delicate egg tofu, sweet shrimp, and crisp-tender okra offers a wonderful contrast of textures. It is incredibly easy to make and serves as a perfect light main or appetizer.
Ingredients
- 1 tube egg tofu
- 100 g fresh okra
- 2–3 cooked salted egg yolks
- 150 g raw shrimp, peeled
- 1 tbsp cooking oil
- 2 cups water
- to taste salt
Instructions
- 1Prepare the ingredients
Gather and prepare all the ingredients for the soup. You will need a tube of egg tofu, sliced okra, salted egg yolks, and peeled raw shrimp. Having all these ingredients prepared and laid out in advance makes the cooking process quick and seamless.
Tip: If using fresh salted duck eggs, boil them first and extract only the cooked yolks for this recipe. - 2Fry the salted egg yolks
Heat a small pot with a little cooking oil over medium heat. Add the mashed salted egg yolks and stir-fry them continuously. Cook the yolks until they become fragrant and begin to foam up, which releases their rich, savory flavor into the oil.
Tip: Keep the heat at medium-low while frying the yolks to prevent them from burning and turning bitter. - 3Add water to create the broth
Once the salted egg yolks are bubbling and aromatic, pour water directly into the pot. Stir the mixture gently to combine the foaming egg yolks with the water, creating a rich, golden broth, and bring it up to a simmer.
Tip: Using warm or hot water will bring the soup base to a simmer much faster and keep the oil properly emulsified. - 4Add the main ingredients
With the golden broth now simmering, gently slide in the sliced egg tofu, raw shrimp, and chopped okra. Allow the ingredients to cook together in the hot liquid until the shrimp turns pink and opaque, and the okra softens slightly.
Tip: Egg tofu is extremely delicate. Gently slide it in from its container to prevent the rounds from breaking apart in the broth. - 5Season the soup
As the soup continues to gently simmer, use a ladle to stir it carefully, ensuring the delicate egg tofu pieces remain intact. Taste the broth and season with a little salt as needed before removing the pot from the heat to serve.
Tip: Because salted egg yolks already contain a significant amount of sodium, make sure to taste the broth first before adding any extra salt.
