Cabbage and Shrimp Soup

For soup lovers, they will find in this recipe a light but tasty preparation, mainly because of the tonku (Chinese mushrooms) and Chinese shrimps.

Ingredients
1   Chinese cabbage (use only the white, central part)
80 grams Chinese shrimps, previously soaked for one hour
1-liter beef broth
50 grams Serrano/Jabubo/Parma ham
4   units tonku soaked for ½ hour and cut in halves
1   teaspoon Aji-no-moto seasoning (monosodium glutamate)
1 spring onion (bulb and stem; do not use the green leaves)
Salt and white pepper

Preparation:

1. Cut the ham in 2 –cm long strips and the cabbage in approximately 3 cm wide by 9 cm long pieces. Rinse the cabbage in boiling water during 30 seconds and drain it.
2.  Put all the ingredients in a pan, except the ham and the spring onion, and cook at moderate temperature. If necessary, remove the foam. Cook until tender. Add pepper and salt as desired, and then the ham. Sprinkle the spring onion on top and serve it immediately.

Some Tips:

1.  If you don’t find Serrano ham, you may use cooked ham, although the outcome will not be the same.
2. You may add chicken breast slices or tiger shrimps, flavored with a teaspoon of corn    starch dissolved in little water, ½ a teaspoon of sesame-seed-oil, salt and seasoning. Before cooking, marinate the preparation for 10 minutes.

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