Shrimp and Egg Soup: A Warm and Comforting Broth for Chilly Mornings
Shrimp and Egg Soup: A Warm and Comforting Broth for Chilly Mornings
Perfect for Breakfast! How to Make Simple and Nutritious Shrimp and Egg Soup
This warm soup is perfect for filling your stomach on a chilly morning before heading to work. It’s a delightful dish that will warm you from the inside out.
Ingredients- 1 bowl of fresh shrimp
- 3 large eggs
- 500-600ml water
- 1 anchovy and kelp broth sachet
- 0.5-1 Tbsp fish sauce
- 1 palm-length of green onion
Cooking Instructions
Step 1
First, add 500-600ml of water to a pot and place the anchovy and kelp broth sachet inside to create a flavorful broth. Let it simmer for about 5 minutes to extract the full flavor.
Step 2
Prepare the green onion by washing it thoroughly and finely chopping both the white and green parts. About one-third of a large stalk is usually sufficient.
Step 3
Wash the shrimp thoroughly under running water. If using frozen shrimp, thaw them, remove the tails, and rinse them lightly in water. About one bowl of shrimp is a generous amount.
Step 4
Crack 3 eggs into a bowl and lightly whisk them until the yolks and whites are just combined. You don’t need to whisk them vigorously.
Step 5
Add the prepared shrimp to the well-brewed anchovy and kelp broth and bring it to a boil. The shrimp will release a subtle sweetness into the broth as they cook.
Step 6
As the broth comes to a rolling boil, skim off any foam or impurities that may rise to the surface using a spoon. This step helps ensure a clean and clear soup.
Step 7
After removing any impurities, slowly pour the lightly beaten eggs into the simmering broth. Pouring gently will help the egg cook into delicate ribbons.
Step 8
When pouring the egg mixture, maintain medium heat and pour it slowly in a circular motion around the pot’s edge. Avoid stirring immediately after adding the egg. Wait for about 30 seconds, then gently stir with a spoon, scraping the bottom of the pot, to create soft, fluffy egg pieces.
Step 9
Once the egg is cooked and floating, it’s time to season the soup.
Step 10
Season the soup with fish sauce. Start with 0.5 Tbsp of fish sauce, taste, and add more if needed until it reaches your desired saltiness. About 1 Tbsp is usually perfect.
Step 11
After adjusting the seasoning, sprinkle the chopped green onions on top and turn off the heat. The residual heat will gently cook the green onions, releasing their fresh aroma.
Step 12
Ladle the hot shrimp and egg soup into bowls and enjoy this comforting meal. It pairs wonderfully with a bowl of rice for a satisfying breakfast.
