Friday, May 27, 2011

Shrimp-Carrot-Daikon Noodle Soup with Asparagus Side



An fast and easy recipe of healthiness that features all five colours! Asparagus drizzled with sweet-savory unagi sauce balances out the meal with extra veggie goodness. Make as much or little as you'd like -- measurements are very flexible :)

Materials:

For Noodle Soup
Dried shiitake, 1 min. more if you like mushrooms
Ginger, chopped
Garlic, chopped
Dashi-konbu, broken into small-ish pieces
Carrots, slivered
Daikon, gingko cut
Soy sauce
Shrimp -- the frozen de-veined, no-tail, pre-cooked kind makes things easy :)
Noodles -- I use Wei-Chuan brand Shan Dong dried noodles, thin variety
Scallions, sliced on the diagonal

For Asparagus Side
Asparagus
Unagi sauce; soy paste tastes good too, if you haven't got the sauce

A half-hour before you want to cook, throw a dried shiitake mushroom in 2 cups of hot water.

In a medium pot, heat water for noodles to boil.

In the meantime, heat 1 T. Oil in a small pot over medium heat. Add chopped Ginger and Garlic and stir-fry til aromatic.

Add reconstituted shiitake with water and any additional water if desired. Add the dashikonbu. Bring to boil.

At this point your noodle water should be boiling. Add the cut asparagus and blanch for 30 seconds. Remove and run under cold water. Arrange on plate and set aside. Bring the water back to boiling.

When the broth is boiling add the carrots and daikon.

When the veggies are as soft as you like add your shrimp. At the same time, add the noodles to the medium pot so they will finish at the same time.

When the noodles are al dente drain and portion in bowls.

Add the soup, sprinkle with scallions, and serve.

To serve the asparagus, drizzle with unagi sauce or other soy-sauce based sauce.

Happy Noodling!!!