Sunday, September 1, 2013

Shrimp Shiitake Noodle Soup

One of the sous chefs at work always used to tell me "stick to your roots". Although this can apply to my mentality and my work ethic, it can also apply to the type of food I make! Recently I went to a farmers market when I visited some friends in Athens, Georgia. I got some locally grown shiitake mushrooms and had to use them on the blog :)
 I thought about sticking to my roots... and came up with an Asian soup using a local, Georgia-grown product. This soup is a simple dish with a very light, refreshing, clean flavor. It is not a oily or heavy soup that will leave you wishing you didn't finish that last bite. Instead, it will leave you wanting another bowl.

Shrimp Shiitake Noodle Soup (Serves 8)
1 tsp Sesame Oil
1/2 lb Medium Sized Shrimp
1 Onion
1 pack Enoki Mushroom
3 oz Shiitake Mushroom 
2 tbsp Salt
2 tsp Pepper
2 tbsp Garlic Powder
1 tsp Sesame Seeds
10 cups Water
2 tbsp Soy Sauce
1 lb Somen Noodles
2 Eggs 
3 oz Spinach

1. Peel and devein shrimp. Remove the shell that is on the tails as well. Rinse the shrimp thoroughly.
2. Slice onions to about 1/4 in slices. Slice off the end of the enoki mushrooms. If needed, cut the shiitake mushrooms into smaller pieces, about the size of a nickel.
3. Put a large pot over high heat. 
4. Pour sesame oil and allow to heat up. 
5. Once hot, put shrimp at once into the pot. Toss a couple times. 
6. Add onions and mushrooms. Sprinkle the seasoning over the ingredients in the pot and stir to incorporate.
7. Add water when everything is about halfway cooked. Par-cooking the food allows it to develop some flavor, and speeds the cooking process.
8. Add soy sauce to season soup. Allow the soup to come to a boil. Then turn the heat to medium and allow it to simmer for 15-20 minutes.
9. In the meantime, boil water in a separate saucepan to cook the noodles.
10. Once boiling, add the noodles and cook for about 2 minutes.
11. Pour out the noodles into a strainer and rinse with cold water.
12. Mix eggs together in a bowl until the yolks and whites are not separated. After the soup has been simmering for 15-20 minutes, pour eggs slowly into the pot and mix as you pour.
13. Add spinach and mix until the leaves wilt slightly.Then, turn off the heat.
14. Place noodles into a soup bowl and pour the hot soup over the noodles. The soup is ready to serve!

My baby brother, Seth, tested this soup and he loves it! Try this simple recipe at home and feed it to your family!



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