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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is an original Asian soup recipe from a popular Asian restaurant in California, sent to me by my girlfriend who resides there. This is one of the best, and easy to make Asian soup recipes around, a must-try. (Note: if you are not a big fan of tofu, then it may be omitted if desired, but I think that the soup has a much better taste with the tofu added) Ingredients:
2 tablespoons oil |
1/4 cup chopped fresh ginger |
1/4 cup chopped fresh garlic |
2 (32 ounce) cans chicken broth, plus |
2 cups chicken broth (or more if desired) |
1/2 cup cornstarch |
1 (10 1/2 ounce) package firm tofu, cut in 1/4 inch pieces |
1 (8 ounce) can straw mushrooms or 1 (8 ounce) can regular canned mushrooms |
1 (8 ounce) can bamboo shoots, drained |
1/2 cup soy sauce |
1/4 cup rice wine vinegar (must use only rice wine vinegar, not regular white vinegar) |
1 tablespoon white sugar |
1 teaspoon crushed red pepper flakes |
2 (16 ounce) bags frozen oriental-style vegetables |
1 lb peeled uncooked shrimp |
1/4 cup chopped cilantro |
1 (10 ounce) package fresh spinach, trimmed and chopped |
Directions:
1. In a large pot, heat oil.
2. Over medium heat, saute ginger and garlic, cook until tender (about 3-4 minutes).
3. Combine 1 cup broth with cornstarch until smooth.
4. To the pot, add the cornstarch/broth mixture, remaining broth, tofu, mushrooms, bamboo shoots, soy sauce, vinegar, sugar and crushed red pepper flakes; bring to a boil, cook until thickened.
5. Add frozen veggies, shrimp and cilantro.
6. Simmer until shrimp is just opaque (about 10 minutes).
7. Stir in spinach, just until wilted.
8. Note: you may use frozen spinach (drained and chopped) in place of fresh spinach.
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