Ingredients
300 g winter melon, 150 g milk, 100 g phoenix-tail mushrooms, 90 g fresh shrimp, 30 g cream, 1000 g (about 4 cups) broth.
Seasonings
40 g peanut oil, and a pinch each of salt and wet cornstarch slurry.
Instructions
1. Peel the winter melon, rinse it clean, and slice it thinly; rinse the phoenix tail mushrooms and tear them into pieces; rinse the shrimp, devein them, and toss with wet cornstarch until evenly coated.
2. Place a wok over high heat, add peanut oil and heat until hot, then add the winter melon; after a brief stir-fry, add the oyster mushrooms, milk, broth, and salt, bring to a boil, then add the shrimp, cover, and cook until everything is tender and cooked through. This soup is rich, savory, and delicately fragrant.