Chinese Vegetable Soup with Prawns

5 from 7 votes
Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 45 minutes
Course Dinner
Cuisine European
Servings 2 people


For the broth:

  • 600 g Chicken, TK
  • 600 g Water
  • 1 L Soy sauce, light
  • 2 tbsp Aji-No-Moto (high purity glutamate)
  • 1 small Carrot
  • 10 g Ginger, finely grated, fresh or frozen
  • 2 tbsp Celery stalks, TK
  • 2 tbsp Fish sauce, light colored
  • 1 tbsp Oyster sauce, (Saus Tiram)
  • 2 tbsp Sesame oil, light
  • 1 tbsp Rice Wine, (Arak Masak)

For the deposit

  • 2 medium sized Shiitake mushrooms, dried
  • 30 g Carrot
  • 16 Shrimp, fresh, approx. 14 cm
  • 1 Egg, size M
  • 1 pinch Chicken broth, Kraft bouillon
  • 1 tbsp Rice Wine, (Arak Masak)

To garnish:

  • 2 tbsp Spring onion, fresh, just the green


  • Let the chicken thaw and boil in 1 liter of water for 3 minutes. Strain, discard the stock and rinse the chicken well. Wash the pot, add the chicken and the water and bring to the boil. Add soy sauce and Aji-No-Moto. Let simmer for 2 hours.
  • In the meantime, wash and peel the carrot and ginger. Slice the carrot crosswise and finely grate the ginger. Add both together with the celery stalks to the simmering broth.
  • For the inserts, take a cup of the simmering broth and soak the mushrooms for 30 minutes. Wash a carrot, cut off both ends, peel it and slice it into approx. 3 mm thick slices with a corrugated plane. Wash the fresh prawns. Remove the head of all prawns with a twist and then wash all of them again.
  • Cut each shrimp on the back with small scissors up to the last segment (leave this segment and the tail as you like), peel off the chitin shell, remove the black intestine and otherwise pull the body out of the last segment. Add the prawns to the broth and as soon as they are pink, remove them from the broth immediately with a slotted spoon and keep them ready.
  • Gently squeeze the soaking water from the mushrooms and return to the saucepan with the rest of the soaking stock. Remove the mushroom caps from the stems, quarter them and keep them ready. To garnish, wash the spring onions and cut into thin rolls from above.
  • Strain the broth with a fine sieve. Discard the boiled material to be sieved. If necessary, fill the broth to 400g with water, mix in the fish sauce with the oyster sauce, the sesame oil and the oyster sauce. Season with salt and pepper, black, fresh from the mill.
  • Return the stock to the saucepan and bring to a boil. Add the carrot slices and simmer for 6 minutes.
  • Beat the eggs and whisk together with the chicken stock and rice wine.
  • Remove the carrot slices from the broth with a slotted spoon. Remove the pan from the heat, use a small ladle to pour the beaten egg into the broth in 4 portions. DO NOT stir! As soon as the egg has set, add the carrot slices, mushrooms and the prawns, distribute on the serving bowls, garnish, serve warm and enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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