Chinese Style Shrimp Soup Recipes

Steps:

• Heat the oil in a large saucepan or wok over high heat. Cook the garlic and ginger until fragrant and lightly browned. Stir in the shrimp, and stir fry until cooked, then remove and set aside. Pour in the chicken stock and bring to a boil. Reduce heat to medium, add the tofu and peas, season with salt and pepper, then return to a simmer. Mix the cornstarch with a little water to form a thin paste. Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute. Stir the shrimp back into the soup and serve.

Steps:

• In a small bowl, blend water smoothly with cornflour.
• Set aside.
• In a large pan, combine stock, carrot and soy sauce.
• Bring to the boil, then simmer over a medium heat for 5 minutes.
• Add shrimp, cabbage, shallots and water chestnuts to stock mixture, cook for 4 minutes.
• Stir in cornflour mixtue, snow peas and sesame oil.
• Cook stirring continuously, until soup boils and thickens slightly.
• Ladle soup into 4 serving bowls.
• Serve immediately.

Steps:

• 1. Put eight cups of water in large pot heating on medium heat just up to boil, then turn to low
• 2. Take the three packages of ramen and remove the seasoning packets, setting the noodles aside and adding the seasoning packets to the water
• 3. Take the mushrooms, the cabbage, and the green onions, slice them and add to water simmering on low approximately 10 min
• 4. Take the shrimp, and the ramen, and add them to the pot, by now your soup should be filling your kitchen with a wonderful aroma
• 5. and the last step...I'll bet you thought I forgot. The secret ingredient, The bean sprouts. You add these last as you want them cooked but still crisp, just wash and toss them in. I might add, I never though i'd eat bean sprouts, but they give this soup an amazing flavor.
• 6. The only seasoning I use is pepper to taste and I serve with soy sauce and people can add it if they like. There is plenty of salt in the ramen packets and combined with the natural flavors, You really don't need anything else.
• 7. This soup is "souper" simple, the only thing to avoid overcooking it. I must admit times are approximate but close, I'm one of these cooks that everything is a pinch or a dash, and on timing it's when it looks/taste right. But this recipe is almost foolproof.

Steps:

• Cook spaghetti according to package directions. , In a large saucepan, combine 3 cups water, bouillon and salt; bring to a boil. Stir in mushrooms and corn. Reduce heat; cook, uncovered, until vegetables are tender., Combine the cornstarch, teriyaki sauce and remaining water until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Reduce heat. Drain spaghetti. Add the spaghetti, lettuce, shrimp and green onion to the soup; heat through.

Steps:

• Shell and devein shrimps.
• Rinse thoroughly with cold water.
• Drain and pat dry.
• Soak the dried Chinese black mushrooms in hot water for 20 minutes.
• Drain and pat dry.
• Remove and discard stems.
• Cut caps into triangular pieces.
• Set aside.
• Cut straw mushrooms in half and white mushrooms into 4 slices.
• Set aside.
• Cut green onion in 2, separating the white bulb from the green stems.
• Cut green stems into 1 inch pieces and set aside for garnish.
• Cut two 1/8 inch slices of ginger root and set aside with white bulb of green onion.
• In a deep saucepan, heat the oil until it browns a cube of bread in 1 minute.
• Do not let it smoke.
• Add shrimps and fry them until pink and curled.
• Drain and set aside.
• Deep fry the 3 kinds of mushrooms, 1 kind at a time for 15 - 20 seconds each.
• Drain and set aside with shrimps.
• In a wok, over medium high heat, heat 2 tablespoons of the vegetable oil.
• Add slices of ginger root and white bulb of green onion.
• Discard any ginger root or onion that turns brown.
• Add chicken stock, cooking wine, salt, sugar, soya sauce and oyster sauce.
• Mix thoroughly and bring sauce to a boil.
• Add shrimps and the 3 kinds of mushrooms and stir until shrimps and mushrooms are well-coated with the sauce.
• Mix corn starch with water.
• Add to the shrimp mixture and cook for 1 minute.
• Add sesame oil and white pepper to taste.
• Spoon onto warm serving platter and sprinkle with green onions.