Cooking Challenge – Japanese Shrimp Soup
The Tidings Cooking Challenge is an opportunity for food lovers to try their hand at creating something together. Not all in the same kitchen, of course. Rather, try the recipe in your own time and then come back and tell us what you thought of it. You can add your comments directly underneath the post, or send a photo of your creation to firstname.lastname@example.org. This month, we’re venturing into the comfort zone. Because the last month or two was most likely full of cooking and entertaining, I thought a little quick, easy and warm recipe would be good for the soul. Feel free to attempt the recipe exactly as written or bring your own personality to it by changing it up in any way that sounds good to you.
Japanese Shrimp Soup
1 Tbsp peanut or sesame oil
1/4 lb mushrooms, thinly sliced
2 tsp minced fresh ginger
4 oz soba noodles
6 cups chicken broth
1 carrot, shredded
2 cups snow peas
1/2 lb small, cooked shrimp (look for sustainably trap-caught)
1 Tbsp seasoned rice vinegar
1 Tbsp soy sauce
3 radishes, thinly sliced
1/4 cup green onion, chopped
2 sheets toasted nori, cut into bite-sized pieces
1. Set a large pot over medium-high heat. Add oil and mushrooms. Cook, stirring often, until mushrooms are golden, about 5 minutes. Add ginger, carrot and snow peas. Add broth and bring mixture to a boil; add soba noodles. Simmer until noodles are cooked through. Stir in shrimp, rice vinegar and soy sauce. Heat for about 1 minute, add radishes and onion. Add nori. Season with rice vinegar and soy sauce to taste.
Serve with a chilled glass of Sauvignon Blanc.