Cuttlefish and Shrimp Paste Soup

Name: Cuttlefish and Shrimp Paste Soup
Total time: 1200 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 300 grams cuttlefish and shrimp paste; 50 grams carrot; 60 grams wood ear mushrooms; 4 fresh shiitake mushrooms; 60 grams cooked bamboo shoots or pickled bamboo shoots; 1 egg; 15 grams cilantro; 10 grams bonito flakes; 2 liters water; 2 tablespoons soy sauce; 2 tablespoons sesame oil; 1 tablespoon sugar; 2 teaspoons sesame oil; 1 pinch pepper; 5 tablespoons cornstarch; 3 1/3 tablespoons water (50 ml)

Yami's Handmade @yamishandmade

Delicious cuttlefish and shrimp paste combined with your favorite ingredients, cooked in a bonito broth to create a savory and hearty soup. Perfect for New Year celebrations or serving guests.
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✨ Ingredients Provided By ✨

Chuang Hsien Jia - Cuttlefish and Shrimp Paste
https://www.cxj.com.tw/

Yami's Handmade @yamishandmade

Chuang Hsien Jia - Cuttlefish and Shrimp Paste
https://www.cxj.com.tw/

Saved

Ingredients

20 minutes

Serves 4 servings

300 gramscuttlefish and shrimp paste
50 gramscarrot
60 gramswood ear mushrooms
4fresh shiitake mushrooms
60 gramscooked bamboo shoots or pickled bamboo shoots
1egg
15 gramscilantro
Bonito broth
10 gramsbonito flakes
2 literswater
Seasonings
2 tablespoonssoy sauce
2 tablespoonssesame oil
1 tablespoonsugar
2 teaspoonssesame oil
1 pinchpepper
Thickening
5 tablespoonscornstarch
3 1/3 tablespoonswater (50 ml)

Saved

Steps

20 minutes

1

Prepare all ingredients. Slightly thaw the cuttlefish and shrimp paste until it is moldable.
2

Boil a pot of water and add the bonito flakes.
3

Reduce to low heat, cover, and simmer for 10 minutes.
4

Strain out the bonito flakes to obtain the bonito broth.
5

Add the carrot, wood ear mushrooms, shiitake mushrooms, and bamboo shoots. Bring to a boil over high heat.
6

Scoop the cuttlefish and shrimp paste with a spoon, using another spoon to shape it.
7

Place the cuttlefish and shrimp paste into the boiling soup and cook until it floats.
8

Add soy sauce, sesame oil, black vinegar, sugar, and pepper to season.
9

Beat the egg and pour it into the soup. Wait for the egg to set slightly before stirring for prettier egg ribbons.
10

Mix the cornstarch with 3 1/3 tablespoons of water (50 ml) and pour into the soup to thicken. Enjoy!
11

Cuttlefish and Shrimp Paste Soup is ready!