Chinese vegetable soup with shrimp

Ingredients for 2 servings:

• 500 g chicken giblets
• 500 g water
• 1 tbsp soy sauce, light
• 2 tbsp glutamate
• 1 small carrot(s)
• 10 g ginger, finely grated
• 2 tbsp celery, only the stalks
• 2 tbsp fish sauce, light
• 1 tbsp oyster sauce
• 2 tbsp sesame oil, light
• 1 tbsp rice wine (Arak Masak)
• 2 m.-large shiitake mushroom(s), dried
• 30 g carrot(s)
• 16 fresh prawns, approx. 14 cm
• 1 egg(s), size M
• 1 pinch(s) chicken broth
• 1 tbsp rice wine (Arak Masak)
• 2 tbsp spring onions, green part only

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 35 minutes

A mild eggplant soup with mushrooms and shrimp. Recipe from southern Chinese cuisine.

Thaw the chicken giblets and cook in 1 liter of water for 3 minutes. Strain, discard the broth, and rinse the giblets thoroughly. Rinse the pot, add the chicken giblets and water, and bring to a boil. Add the soy sauce and aji no moto. Simmer for 2 hours. Meanwhile, wash and peel the carrot and ginger. Slice the carrot crosswise into thin slices and finely grate the ginger. Add both to the simmering broth along with the celery stalks. For the garnishes, take a cup of the simmering broth and soak the mushrooms in it for 30 minutes. Wash one carrot, detach both ends, peel, and slice into approximately 3 mm thick slices using a corrugated slicer. Wash the fresh shrimp. Twist off the heads of all shrimp and then wash them all again. Using small scissors, cut each shrimp down the back to the last segment (leave this segment and the tail if desired), peel off the chitinous shell, removing the black intestine, and pull the rest of the body out of the last segment. Add the shrimp to the broth and, as soon as they turn pink, immediately remove them from the broth with a slotted spoon and set aside. Gently squeeze the soaking water from the mushrooms and return them to the pot with the rest of the soaking broth. Remove the mushroom caps from the stems, quarter them, and set aside. To garnish, wash the spring onions and slice them into thin rolls, starting from the top. Strain the broth through a fine sieve. Discard the boiled contents. If necessary, top up the broth to 400g with water, mix in the fish sauce, oyster sauce, sesame oil, and oyster sauce. Season to taste with salt and freshly ground black pepper. Return the broth to the pot and bring to a boil. Add the carrot slices and simmer for 6 minutes. Crack the eggs and whisk them together with the chicken broth and rice wine. Remove the carrot slices from the broth with a slotted spoon. Remove the pot from the heat and, using a small ladle, pour the beaten egg into the broth in 4 portions. Do not stir! Once the egg is set, add the carrot slices, mushrooms, and shrimp, divide among serving bowls, garnish, serve warm, and enjoy.