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Shrimp Noodles Soup with Chinese Greens
Asianfood-recipes : various delicious Asian cuisines around Asean region.
Broth :
5 cups chicken stock
1 tablespoon light soy sauce 1/8 tespoon with white pepper
salt to taste
Seasoning :
11/2 teaspoons chinese rice wine or dry sherry
1 teaspoon tamari or light soy sauce
Method :
Bring 1 quart water to a boil, add noodles, and boil for 3 minutes. Pour into a colander to drain.
Shell the shrimp, cut deeply along the backs and devein, rinse in cold water, and dry. Place in a dish with the rice wine and 1 teaspoon soy sauce and set aside until needed.
Cut the broccoli stems into 2 inch pieces, setting the leaves aside. Heat a small pan of water and blanch the stems in simmering water for 2 minutes, then drain.
In a medium saucepan heat the chicken stock until it comes to a boil. Season with 1 tablespoon soy sauce and pepper. Add the broccoli stems and leaves and the noodles, and simmer for 11/2 minutes. Add shrimp and simmer an additional 30 seconds. Taste, adding salt if needed. Ladle into four bowls and garnish with the scallion.
