Sanxian Soup

Ningbo Sanxian Soup: A Savory Trio of Seafood, Vegetables, and Salted Egg Yolk Delight

*Traditional Version: In Ningbo, the traditional Sanxian Soup refers to a dish featuring three fresh and symbolic ingredients: egg dumplings, meatballs, and smoked fish. Each ingredient holds a special meaning: the egg dumplings symbolize wealth, the meatballs represent unity, and the smoked fish signifies abundance

My version of Sanxian Soup

I’ve kept the egg dumplings and toufu skin roll but make the smoked fish optional to make the soup lighter and more versatile. I’ve added clams and shrimp, bringing a coastal flavor reminiscent of Ningbo’s seafood heritage. The soup is rounded out with seasonal vegetables, which vary depending on what’s freshest and available at the time.

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Servings

3

Prep Time

Cook Time

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Ingredients:

• Salted Eggs: 2 (yolks only, crushed)

• Fresh Shrimp: 200g, peeled and deveined (reserve the heads)

• Clams: 300g, cleaned

• Seasonal Vegetables: such as loofah (1, sliced) and cauliflower (1 cup, florets separated)

• Egg Dumplings: frozen, as needed (optional)

• Tofu Skin Rolls with Ground Pork: as needed (link to separate recipe)

• Smoked Fish: optional (link to separate recipe)

• Water: as needed

  
  
  
  

Aromatics & Seasoning:

• Green Onion: 1 stalk, chopped

• Ginger: 3 slices, thinly sliced

• Garlic: 2 cloves, minced

• Salt: to taste

• Cooking Oil: 1-2 tablespoons

• Cooking Wine: 2 tablespoon

• Soy Sauce: 1 teaspoon

• Oyster Sauce: 1 teaspoon

• Sugar: 1/2 teaspoon

  
  

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Instructions:

1. Preparation

• Shrimp: Clean the shrimp by removing the heads, shells, and deveining. Set aside the shrimp meat and reserve the heads for the soup base. Season the shrimp with a pinch of salt and pepper.

• Clams: Clean the clams and set aside.

• Salted Egg Yolks: Take the yolks from 2 salted eggs and crush them using a small spoon.

• Vegetables: Cut the loofah into bite-sized pieces and prepare the cauliflower florets.

• Optional Ingredients: If using, prepare frozen egg dumplings according to package instructions.

2. Cooking the Soup Base

• Fry the Salted Egg Yolk: Heat a pan with a small amount of cooking oil. Add the crushed salted egg yolks and stir-fry until fragrant.

• Add Aromatics: Add the chopped green onion, sliced ginger, and minced garlic. Stir until aromatic.

• Prepare the Shrimp Stock: Add the shrimp heads to the pan and sauté over medium heat until the oil from the shrimp heads is released and fragrant. The heads and shells should turn bright red.

• Add Water: Pour enough boiling water into the pan to cover the ingredients. Bring the soup to a boil, then reduce to low heat and simmer for about 5 minutes to extract the flavor from the shrimp heads.

• Strain the Broth: Use a fine mesh strainer to remove the shrimp heads and shells, leaving a rich and flavorful broth.

3. Cooking the Soup

• Boil the Broth: Bring the strained broth back to a boil.

• Add Seafood: Add the clams and shrimp meat. Also, add any vegetables that take longer to cook (e.g., cauliflower).

• Cook the Vegetables: Add the loofah slices and other quick-cooking vegetables. Simmer until the clams open and the shrimp are cooked through (about 3 minutes).

4. Season the Soup

• Adjust the taste with salt, cooking wine, soy sauce, oyster sauce, and a bit of sugar.

• Optional: Add prepared egg dumplings, bean curd rolls, and smoked fish if desired.

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This  Soup combines the richness of salted egg yolks, the freshness of shrimp, the lightness of vegetables, and the savory taste of clams. It’s a nutrient-rich dish that provides high-quality protein, vitamins, and minerals. The salted egg yolk adds a creamy texture, while the shrimp and vegetables offer a delightful contrast, resulting in a layered, flavorful soup. Enjoy this comforting and nutritious meal!