Savory Sanxian Tofu Soup (Seafood
Salted Egg Broth)

A comforting bowl of golden seafood broth enriched with salted duck egg featuring tender silken tofu and fresh succulent shrimp

Ingredients

• 250 g fresh shrimp
• 300 g white silken tofu
• 100 g ham sausage
• 150 g seafood mushrooms
• 50 g green peas
• 2 pieces salted duck eggs
• 1 tbsp chicken juice (bouillon concentrate)
• 2 tbsp starch
• 2 tbsp cooking oil
• to taste salt

Instructions

1. 1Dice the ham sausage

   

   Place the pink ham sausage on the cutting board. Slice it lengthwise into thin strips, and then cut across those strips to create small, uniform cubes. These savory bits will add a nice texture and salty depth to the final tofu soup.

   Tip: Keep the cubes roughly the same size as the tofu and peas to ensure every spoonful has a balanced mix of ingredients.
2. 2Prepare the tofu cubes

   

   Take a block of fresh white tofu and place it in the center of your cutting board. Carefully slice the tofu into small, even cubes. Tofu is soft and delicate, so handle the pieces gently to keep them from crumbling during the prep and cooking process.

   Tip: You can slice the tofu directly into cubes as shown to save time and minimize the amount of handling needed.
3. 3Separate the seafood mushrooms

   

   Take a bundle of seafood mushrooms and trim off the base. Use your hands to gently pull and separate the individual stalks one by one. These mushrooms are key to adding a fresh, umami-rich flavor to the broth.

   Tip: Once separated, wash the mushrooms a few times with clean water to ensure they are perfectly clean before cooking.
4. 4Clean and devein the shrimp

   

   For the partially frozen shrimp, start by pulling off the head. As you do this, gently tug to pull out the shrimp brain and the digestive vein (the dark line along the back) in one motion for a clean result.

   Tip: Freezing the shrimp for about 40 minutes before this step makes the meat firmer and the shells much easier to remove.
5. 5Extract the shrimp meat

   

   After removing the heads and pulling out the shrimp lines, use your fingers to pinch the tail meat firmly. With a gentle squeeze and a steady pull, the whole piece of raw shrimp meat will slide right out of the tail shell, leaving you with clean meat ready for marinating.

   Tip: If the shrimp are difficult to peel, putting them in the freezer for about 40 minutes beforehand makes the shells much easier to remove.
6. 6Marinate the shrimp meat

   

   Place the cleaned and peeled shrimp meat into a clean white bowl. Add a small amount of salt, starch, and a splash of oil. Mix everything together thoroughly and set it aside to marinate for about 10 minutes.

   Tip: The addition of starch and oil helps lock in moisture, ensuring the shrimp remains tender and succulent after its quick cook in the soup.
7. 7Fry the shrimp shells

   

   Heat a small amount of oil in a pan over low heat. Add the empty shrimp shells and stir-fry them constantly until they release their aromatic oils and turn a vibrant, bright orange. This process extracts the deep seafood flavor essential for a rich soup base.

   Tip: Keep the heat low during this step to avoid burning the shells, which can make the stock taste bitter.
8. 8Simmer the shrimp stock

   

   Add water to the pan with the fried shells and bring the mixture to a boil. Reduce the heat to low, cover the pan, and let it simmer for about 10 minutes. The resulting liquid will transform into a beautiful, golden-yellow shrimp stock concentrated with flavor.

   Tip: Skim off any foam that rises to the surface during the initial boil for a clearer, cleaner-tasting stock.
9. 9Fry the salted egg yolks

   

   In a clean clay pot, heat a little oil and add two salted duck eggs. Use a spatula to stir-fry them over low heat, breaking them down until the yolks melt and create a sandy, foamy texture. This creates a rich, savory foundation for the soup.

   Tip: The foam is a sign that the oils in the yolk have been properly released, which will give the soup its signature golden look.
10. 10Combine the stock and egg base

    

    Carefully pour the prepared golden shrimp stock into the clay pot over the foamy salted egg yolk base. The combination of the seafood stock and the savory eggs creates a deeply flavorful and visually appealing yellow broth for the Sanxian soup.

    Tip: Make sure to strain out the shrimp shells before adding the liquid to the clay pot to ensure a smooth soup consistency.
11. 11Add the main ingredients

    

    Once the broth is simmering, add the diced tofu cubes, diced ham sausage, seafood mushrooms, and green peas into the pot. Season with a little salt and a splash of chicken juice, then let everything simmer together for about 2 minutes to meld the flavors.

    Tip: Dont over-season with salt initially, as the salted duck eggs and ham already provide a significant amount of sodium.
12. 12Thicken the soup

    

    Slowly pour half a bowl of water starch into the simmering pot. Stir the soup as you pour to ensure the slurry thickens the liquid evenly without clumping, creating a smooth and silky consistency.

    Tip: Give the starch slurry a quick stir right before pouring, as the starch often settles at the bottom of the bowl while sitting.
13. 13Cook the shrimp and serve

    

    Add the marinated shrimp meat into the thickened, boiling soup. Cook for approximately one minute until the shrimp turn opaque and pink. Once the shrimp are cooked through, the soup is ready to be served hot.

    Tip: Avoid overcooking the shrimp; they only need about a minute to stay tender and bouncy. Overcooking will make them tough and rubbery.

Storage and Reheating

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Frequently Asked Questions