Asian Vegetable Soup With Shrimp

From Magda Krance

Serves many

[Ed: Says Magda, “Freely adapted from The Fanny Farmer Cookbook’s Chinese Winter Soup recipe; supersized for 1/27/10 Soup & Bread.”]

In a verrrrrry large stock pot…

Heat two gallons water; when hot add concentrated clam base (and/or chicken or veg. soup base).

Add to simmering stock any combination of vegetables, mainly leafy greens w/others for extra flavor/texture:

2 large carrots, diced

2 large leeks, rinsed/ diced

6 cloves garlic, sliced or minced

1 lobe ginger root, minced

1 red pepper, diced

2. cups shelled edamame

2 bunches of mystery green spinachlike vegetable from Asian grocery

1 pound fresh shiitake and oyster mushrooms (can use dried shiitake)

2 pounds baby bok choy, coarsely chopped

2 packages firm tofu, cubed

1 pound diced shrimp

In a separate pot, soak one pound rice stick noodles in hot water; when noodles are soft, drain, then cut into small sections with kitchen scissors. Add to soup pot.

Add seasonings to taste:

1/2 cups or more rice vinegar and/or Chinkiang vinegar (available on Argyle Street)

1/3 cup or more soy sauce

1/4 cup or more hot chili oil

3 tablespoons sesame oil

Before serving, stir in:

A few eggs, lightly beaten

1 pound bean sprouts

1-2 bunches chopped watercress

Garnish with chopped scallions and chopped fresh cilantro.

Posted: Sunday Jan 31,2010 05:20 PM In Soup Recipes