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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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An easy soup this is delicious for lunch or a light dinner. Ingredients:
2 teaspoons vegetable oil |
2 cloves garlic, minced |
1 tablespoon minced ginger |
12 shiitake mushrooms, stems removed and discarded,caps thinly sliced |
1 cup snow peas |
1 small napa cabbage, shredded |
1/4 cup dry sake |
1 tablespoon soy sauce |
6 cups fish stock (or 4 c. vegetable stock and 2 c. clam juice) |
1 lb small shrimp, peeled and deveined |
1/2 lb udon noodles or 1/2 lb flat egg noodles, cooked according to package directions,drained and rinsed |
2 green onions, cut into 1 inch pieces |
salt and pepper, to taste |
Directions:
1. Let the oil heat in a big soup pot, over medium heat.
2. Add the garlic, ginger, and mushrooms; saute and stir for 30 seconds.
3. Add the snow peas and cabbage; toss for about 10-15 seconds.
4. Add the sake; cook and stir freqently for 2 minutes (the cabbage should wilt and give off liquid).
5. Add in the soy sauce and stock; bring to a boil.
6. Lower heat to medium-low; cover and cook for 10 minutes.
7. Increase heat to medium; add in shrimp; cook for about 3 minutes or until pink.
8. Add in the noodles and scallions; cook for 2 minutes or so, until the noodles are heated through.
9. Season with salt and pepper, if needed.
10. Serve immediately.
11. **Analternative: instead of soy sauce, add 2 teaspoons fish sauce and 1 teaspoon chili oil with the stock.
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