Dinner By Dagny

Not just food, food with flavor

Asian Noodle Soup with Shrimp

find Asian cuisine pretty simple and comforting.  It also coincides with philosophy of taking a flavor profile and mixing and matching the protein and vegetables.  My daughter requested shrimp noodle soup for dinner.  This particular recipe is a take off of a beef noodle soup recipe from The Ultimate Chinese & Asian Cookbook, that my inlaws gave me a couple of years ago.  While I’m not a big fan of licorice, I do love the addition of Chinese 5 spice in this recipe.  It adds that extra flavor.

Ingredients

1/2 package of large cooked shrimp xx/pound

1/4 ounce dried mushrooms – I used shitake this time

1 cup boiling water

2 medium carrots

1 celery stalk

1 small onion

1-2 garlic cloves

1-2 tablespoons olive oil

4 decent squirts Gourmet Garden fresh chopped ginger (about 2 tablespoons)

7 cups chicken stock

6 tablespoons rum

5 tablespoons soy sauce

1 teaspoon sesame oil

2 teaspoons fish sauce

1/2 cup chopped spinach

1/2 box spinach fettucine

Adobe, pepper and Chinese five spice to taste

Directions

1.  Break the mushrooms into small pieces, place in bowl and pour the boiling water over them.  Set aside to soak.

2.  Slice the carrots, celery and onions and dice the garlic

3.  Heat the olive oil in a large saucepan.  Add the garlic, carrots, celery and onions along with ginger and stir-fry for 3 minutes.

4.  Add the chicken broth, mushrooms and their soaking liquid, soy sauce, fish sauce, rum, sesame oil and plenty of seasoning.  Bring to a boil and simmer, covered for 10 minutes.

5.  Break the fettuccine in half and add to the pan with the spinach.  Simmer for 6 minutes.

6.  Add defrosted, cooked shrimp to pot and simmer for an additional 2-3 minutes.

7.  Adjust any seasonings before serving.

Results

This is a pretty simple, mild, comforting soup.  There are lots of options for proteins and vegetables.  Additionally, there are shortcuts you can take and substitutions you can make.  I usually use the sesame oil for stir-frying the vegetables, but got distracted and used olive oil.  Sesame oil still adds a nice flavor so I added some to the broth instead.  Additionally, I have used fresh ginger, but find that I usually waste a pretty big portion of it so recently purchased a squeeze bottle of XXXXX.  You could use bok choy instead of spinach and add any other variation on vegetables.  In this case, I happened to have cooked shrimp on hand, but could just as easily used uncooked shrimp, but cooked it a little longer.

 

 

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2 thoughts on “Asian Noodle Soup with Shrimp

  1. Oops, not licorice. It’s star anise which tastes like Sambuca which is flavoured with essential oils obtained from anise, star anise, liquorice and other spices. PS Star Anise tastes like licorice and so does sambuca.

  2. Thanks for the clarification.

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