Shrimp and Cauliflower Soup

Steps

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1. 1
   Prepare the cauliflower by removing any bruised or damaged outer portions and peeling away the coarse surface fibers. Rinse thoroughly under running water, paying special attention to the crevices, to remove any debris or insects.
   ≈0:32
2. 2
   Clean the shrimp by peeling off the shells and removing the dark vein. If any sharp edges remain on the shell, trim them with scissors to avoid injury. Rinse briefly and drain well.
   ≈4:11
3. 3
   Cut the scallion into sections and chop the cilantro. Halve the fish balls if desired.
   ≈5:13
4. 4
   Fill a large pot with water and bring to a boil. Add salt and a small amount of oil.
   ≈4:38
5. 5
   Add the cauliflower florets and fish balls to the boiling water. Allow to return to a boil.
   ≈4:38
6. 6
   Add the shrimp to the pot. They are done as soon as they turn pink or red—do not overcook or they will become tough.
   ≈6:08
7. 7
   Add MSG (if using) and adjust the salt to taste.
   ≈6:23
8. 8
   Turn off the heat. Finish by adding the scallion sections and cilantro for aromatics.
   ≈6:38