How to make vegetable shrimp noodle soup?

Dishes and benefits: Delicacy staple food for pregnant women Recipe Prenatal dietary plan nourishing recipe for strengthening the waist and kidneys
Flavor: Fresh fragrance Cooking method: Boiling
Chinese cabbageShrimpNoodle soup The ingredients are as follows:
Main ingredient:Noodles(Standard flour) 500 grams, shrimp 200 grams, oil Bok choy 350 grams
Seasonings: Green onion 10 grams,Ginger 5 grams, salt 5 grams,Monosodium glutamate 2 grams, cooking wine 10 grams,Egg white 1 gram, starch(Green peas)Peanuts Oil 50 grams
Shrimp and Chinese cabbage noodle soup features:
This dish is beautifully colored, with clear broth and delicious taste.

1. Boil the chicken stock,add a little refined salt and monosodium glutamate, set aside; prepare finely chopped green onion.2. Wash the shrimp, drain the water, place in a bowl, add refined salt and starch and egg white, mix well for later use. 3. Pour an appropriate amount of peanut oil into the wok, heat to seven-tenths hot, then put the shrimp in and stir-fry until scattered, add green onion ginger cooking wine and monosodium glutamate, cook thoroughly before removing.4. In another wok, pour peanut oil, heat to eight-tenths hot, add the washed Chinese cabbage, use strong fire to cook until color deepens, then add refined salt and monosodium glutamate, stir well and remove when done.
5. Put the noodles in boiling water, cook until they float, then add a little cold water, once back to boil, transfer the cooked noodles into bowls, add the stir-fried shrimp and Chinese cabbage, serve with the boiled chicken stock.
Shrimp and Chinese cabbage noodle soup preparation tips:
If using fresh shrimp as main ingredient, the taste of the noodle soup will be even fresher.Note for food compatibility: Shrimp: Shrimp should not be eaten with certain fruits.Shrimp contains rich protein and calcium and other nutrients. Eating them together with fruits that contain tannic acid, such as grapes,
pomegranate
,
mango
,
gooseberryShrimp contain relatively rich nutrients.will reduce the nutritional value of protein. Tannic acid and calcium ions form insoluble compounds, which irritate the stomach, causing discomfort including vomiting, dizziness, nausea, and diarrhea. Seafood should be at least two hours apart from these fruits when eaten together. If consumed with fruits containing tannins, such as grapes,,mohua (pomegranate),,crab apples, or mangos, not only will the protein's nutritional value be reduced, but tannic acid and calcium ions will form insoluble complexes, stimulating the stomach and intestines, causing discomfort in the human body, such as vomiting, dizziness, nausea, and abdominal pain and diarrhea. Seafood should be consumed at least 2 hours apart from these fruits.