Rinse minced pork under running water; Drain it; Put it in a mixing bowl; Marinate with seasoning (2) for 30 minutes。
Discard any shrimp with ammonia-like smell; Hold a shrimp with one hand and pull off its legs with another hand; Peel it; Discard its head; Pull off its tail; Slice its back from the top to the bottom with a paring knife, and pull its vein out; Place it a bowl with fresh water for later use (repeat this process with each shrimp)
Remove all the shrimps; Pat-dry them with kitchen paper; Put them in a mixing bowl; Marinate them with seasoning (1) for 30 minutes.
Rinse, drain, peel and julienne ginger.
Rinse and drain asparagus; Trim an inch from the tough stems; Slice it.
Rinse tofu under running water; Pat-dry it with kitchen paper briefly; Put it in a flat plate; Mash the tofu up with a metal mixing spoon.
Add seasoning (3) into a mixing bowl; Mix well; Sieve it for later use.
Fill a stockpot with 2.5L water; Add the ginger; Bring to the boil over a high heat; Add the minced pork, the shrimps and the tofu; Bring to the boil over a high heat again; Turn to a medium heat; Cover the pot with its lid; Cook over a medium heat for 15 minutes; Add the asparagus, and bring to the boil over a high heat again; Stir seasoning (3) into the soup; Stir the soup over a medium heat till it boils again; Turn off the heat; Arrange the soup into serving bowls; Read to serve.