A fragrant, light soup that's full of flavor.
Rinse mushrooms then soak them in hot water for 15 minutes or until soft. Cut into bite-sized pieces, and set aside. Rinse bamboo then put in boiling water for 5-10 minutes, drain and set aside. In soup pot, heat stock until mild boil. Add bamboo, mushroom, light soy and pepper powder. Bring back to boil, add shrimp, and remove from heat as soon as the shrimp are cooked. Serve with cilantro as a garnish, and enjoy!