花枝蝦漿羹湯 
Cuttlefish and Shrimp Paste Soup
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.
--
Follow Yami for easy cooking tips 😉
https://yamishandmade.com/
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✨ Ingredients Provided By ✨
Chuang Hsien Jia - Cuttlefish and Shrimp Paste
https://www.cxj.com.tw/
Cuttlefish and Shrimp Paste Soup
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.
--
Follow Yami for easy cooking tips 😉
https://yamishandmade.com/
--
✨ Ingredients Provided By ✨
Chuang Hsien Jia - Cuttlefish and Shrimp Paste
https://www.cxj.com.tw/
Cooking Instructions
- 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!
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