Making a delicious bowl of shrimp skin seaweed soup requires attention to seasoning and cooking skills to ensure that the soup is delicious and rich in taste. Here's a simple recipe to enhance the deliciousness of shrimp skin seaweed soup:
Seaweed: To taste.
Dried shrimp skin: to taste.
Chicken stock or consommé: to taste.
Ginger: To taste, slice or pat into pieces.
Green onions: to taste, cut into sections.
Shiitake mushrooms: to taste, sliced (optional).
Shrimp: to taste, shelled (optional).
Greens (e.g. spinach or bok choy): To taste, wash and cut into sections.
Salt: to taste. Soy sauce: to taste.
Pepper: to taste.
Sesame oil: to taste.
Preparation:Soak the nori and shrimp skin separately to make sure they are soft. Prepare sliced ginger, shallots, shiitake mushrooms and other ancillary ingredients.
Burnt soup base:Add chicken stock or consommé to the pot, add ginger slices, green onions, shiitake mushrooms, and bring to a boil. The flavor of shiitake mushrooms can add depth to the soup base.
Add the shrimp skin and nori:Add the soaked shrimp skin to the boiling soup and cook for about 5-8 minutes until the aroma of the shrimp skin melts into the soup. Then add the soaked nori and continue to cook for 2-3 minutes until the nori is tender.
Add the shrimp and greens:If you choose to use shrimp, add the shrimp and cook until browned, then add the chopped greens and continue to cook until the greens are tender but still green.
Seasoning:Add an appropriate amount of salt, soy sauce and pepper according to your personal taste, and try the right amount when seasoning to make the soup taste more in line with your personal taste.
Enhances aroma:Finally, add some sesame oil and stir well to make the soup more fragrant.
Out of the pot:Pour the shrimp seaweed soup into a soup bowl and serve.
This seaweed soup with shrimp skin has a refreshing taste and a delicious soup base, and the combination of shrimp skin and seaweed makes the soup richer. Hope you like it.