Milky White Three Fresh Mushroom
Shrimp Soup

Comforting and low-calorie, this mushroom soup boasts a naturally milky broth without meat stock. Packed with sweet shrimp, golden fried eggs, and silky tofu.

Ingredients

• 4 whole eggs
• 1 tbsp cooking oil
• 6 whole raw shrimp (with heads)
• 3 slices fresh ginger
• 100 g fresh shiitake mushrooms
• 100 g white beech mushrooms
• 1 block soft silken tofu
• 3 cups hot water
• 1/2 tsp white pepper powder
• to taste salt
• 1 tbsp green scallions

Instructions

1. 1Crack the eggs

   

   Begin by cracking fresh eggs into a small ceramic bowl. Getting the eggs ready in a separate bowl ensures no shells accidentally fall into your wok later.

   Tip: Crack eggs into a bowl first rather than directly into the hot pan for better control.
2. 2Pour eggs into hot oil

   

   Heat cooking oil in a wok until very hot, then carefully pour the cracked eggs directly into the oil to fry. The high heat of the oil will cause the eggs to puff up beautifully and start forming a golden crust.

   Tip: Ensure the oil is hot enough before pouring in the eggs so they puff up instantly and absorb less oil.
3. 3Fry until golden

   

   Allow the eggs to fry undisturbed for a moment until they develop a beautiful golden-brown crust, then flip to brown the other side. This caramelized crust adds a rich, deep flavor to the soup without needing meat stock.

   Tip: Ensure the oil is hot before adding the eggs so they puff up nicely and become perfectly golden.
4. 4Chop the fried eggs

   

   Transfer the fried eggs to a wooden cutting board. Using a large metal cleaver, chop the golden fried eggs into smaller, bite-sized pieces and set them aside for later.

   Tip: Let the fried eggs cool slightly before chopping to get cleaner cuts.
5. 5Slice the shiitake mushrooms

   

   Take some fresh shiitake mushrooms and slice them thinly on your cutting board. These mushrooms will release a wonderful earthy umami flavor into the soup broth.

   Tip: Wipe fresh mushrooms with a damp cloth instead of washing them to prevent them from absorbing excess water.
6. 6Extract the shrimp oil

   

   In a separate clay pot, heat a little oil and add the raw shrimp heads along with a few slices of ginger. Stir-fry them well to extract the aromatic, bright orange shrimp oil.

   Tip: Press down lightly on the shrimp heads with your spatula while stir-frying to release more of their flavorful oils.
7. 7Pour Hot Water for Broth

   

   Pour a suitable amount of hot water directly into the clay pot with the sautéed shrimp heads and ginger slices. This creates an immediate aromatic base for the soup.

   Tip: Always use hot water when making seafood broths to lock in flavor and achieve a rich, milky white color.
8. 8Remove the shrimp heads

   

   Once the water reaches a rolling boil and takes on a rich orange hue from the shrimp oil, use a wooden spoon to scoop out and discard the cooked shrimp heads. They have already released their savory flavors into the broth.

   Tip: Discarding the shrimp heads ensures a smooth, easy-to-eat soup without any sharp or hard shells.
9. 9Add Fresh Mushrooms

   

   Drop white beech mushrooms and sliced fresh shiitake mushrooms into the boiling shrimp broth. Boil them to release their natural umami flavor into the soup base.

   Tip: Slice the shiitake mushrooms evenly so they cook and release their earthy flavors at the same rate.
10. 10Add Silken Tofu

    

    Use a spoon to gently scoop portions of soft silken tofu directly into the simmering soup. This adds a smooth texture and increases the protein content of the meal.

    Tip: Add the tofu gently to prevent it from breaking apart completely in the boiling broth.
11. 11Add the fried eggs

    

    Slide the chopped, pre-fried egg pieces from your plate into the simmering pot. The porous, golden-brown edges of the fried eggs will absorb the delicious umami-rich soup, making them incredibly flavorful.

    Tip: Frying the eggs until golden and slightly crispy before adding them to the soup gives them a better texture and helps thicken the broth.
12. 12Add Peeled Shrimp

    

    Add raw, peeled, and deveined shrimp into the hot soup along with the chopped fried eggs. Cook until the shrimp turn pink and tender.

    Tip: Ensure the shrimp are completely peeled and deveined beforehand for the best texture and taste.
13. 13Cover and Simmer

    

    Cover the clay pot securely with its decorative ceramic lid. Allow the soup to return to a full boil and continue cooking the ingredients thoroughly.

    Tip: Use a heat-resistant mitt or cloth when placing or removing the ceramic lid from the hot clay pot.
14. 14Season the Soup

    

    Season the boiling soup by sprinkling in white pepper powder and salt. Stir well and let it cook for another 3 minutes until all flavors meld together.

    Tip: White pepper provides a mild, earthy warmth that enhances seafood and mushroom broths without altering their color.
15. 15Garnish with Scallions

    

    Finish the dish by garnishing the hot soup with a generous sprinkle of freshly chopped green scallions to add a burst of color and a mild, fresh onion flavor.

    Tip: Add the scallions just before serving to maintain their vibrant green color and crisp texture.
16. 16Stir the Soup

    

    Use a clear ladle to gently stir the rich, milky soup, ensuring all the ingredients are evenly combined and heated through before serving.

    Tip: Stir gently so you do not break apart the silken tofu and fried egg pieces too much.

Storage & Reheating

Burn It Off

Frequently Asked Questions