Okay, that’s only a little intro for today’s post :D. Hi, folks!!!! Miss u all so much. You’ve no idea how I’ve been so desperate since I couldn’t update my blog and enjoy your beautiful posts! *LOL*. No bento for today’s post, I submit this post as my entry for Masak Bareng Yuuk! (Let’s Cook Together) whose theme for this month is “SOUP”. I made a Kwetiau (Herice Noodle) soup with Bunapi Mushroom few days ago and meant to post it as my MasBar entry, but since I had a hard time to edit the photos so I decided to come up with this Gingery Shrimp & Vermicelli Soup. This is a perfect soup for evening dish especially for cold rainy season just like now :D. I used fried shrimp balls and steamed white tofu stuffed with shrimp ball dough as the topping. I’ll post the shrimp balls’ recipe next. You can use fish balls, chickenmeat balls, beef balls, or as you desire to alter the shrimp balls. Sorry, no measurement for the ingredients since I made it for myself *how was I supposed to teaspoon or tablespoon the ingredients? :D*. Use your feeling-o-meter ladies *sure it will work precisely ;D*. This soup is so dead easy to make… So, let’s peep it out! :D
Gingery Shrimp & Vermicelli Soup
For the Soup:
Some drops of sesame oil
Peeled fresh ginger root, bruised
Chopped green onion
Ground white pepper
Vermicelli, soak in hot water until soft and tender
Fried shrimp balls
Steamed white tofu stuffed with shrimp ball dough
Mustard green, blanced
1. Reheat the shrimp stock over a high-medium heat.
2. Add in bruised ginger and garlic, sesame oil, ground white pepper, and salt.
3. Before you remove it from heat, add in the chopped green onion.
4. Put the soaked vermicelli in a bowl, add the toppings, and pour the soup. Enjoy!