Health-care soup and cooking method thereof

The invention belongs to the cooking field of soup, and particularly relates to shrimp soup and a cooking field thereof. The health-care soup is prepared from the following components in parts by weight: 20 to 40 parts of shrimp, 20 to 30 parts of streaky pork, 20 to 30 parts of beef, 30 to 50 parts of tofu, 1 to 2 parts of eggs, 5 to 10 parts of ginger, 10 to 15 parts of scallions, 20 to 30 parts of salt, 30 to 50 parts of sweet potato powder, 20 to 30 parts of vegetable oil, 5 to 10 parts of dark soy sauce, 30 to 35 parts of chicken powder, 2 to 5 parts of Chinese rice wine, 5 to 10 parts of peanuts, and hot water. According to the health-care soup, the weaknesses of existing instant soup, such as single raw materials, low nutrition and poor taste, can be overcome, and the weaknesses of double-boiled soup, such as complicated raw materials, high fat content and long cooking time, also can be overcome. According to a cooking method of the health-care soup, the raw material contains the shrimp, the shrimp is rich in nutrients and contains a great quantity of trace elements such as phosphorus, zinc, calcium and iron and also contains a great amount of amino acid, and the shrimp is warm in nature and suitable for all people.