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Asian Shrimp, Pork & Vegetable Soup

Asian Shrimp, Pork & Vegetable Soup This recipe was featured on
"You're the Chef" episode #509.
Buy this episode from WVIA.
Yield: two quarts


Step 1
2 Tbsp. salad oil
1 c. Spanish onion, sliced
3/4 c. carrots, sliced thin
1/2 c. lean pork, cut into thin strips
1 Tbsp. all-purpose flour
1 qt. water

Step 2
1/4 lb. shrimp, peeled, de-veined, sliced thin
1/4 c. bamboo shoots, sliced
1/2 c. water chestnuts, sliced
3/4 c. shitake mushrooms, stems removed, sliced thin
1/2 c. snow peas, sliced thin

Step 3
1/2 c. white shiro-miso paste
1 c. scallions, sliced thin
1/2 c. mirin
1/2 tsp. fresh ground pepper
2 tsp. sesame oil

Step 4
3/4 c. firm tofu, sliced into sticks

Step 1 procedure:
In a large soup pot, sauté the onions, carrots and pork in salad oil until the onions are limp and the pork is white. Add the flour and cook for 1 minute. Add the water and bring the soup to a simmer, cooking until the carrots are just tender.

Step 2 procedure:
Add the shrimp, bamboo shoots, water chestnuts, mushrooms and snow peas.

Step 3 procedure:
When the peas have become bright green, add the miso paste, stirring to dissolve the miso. Add the scallions, mirin, sesame oil and pepper.

Step 4 procedure:
When the soup begins to simmer, adjust the seasoning, then add the tofu and serve immediately.