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

Ingredients:

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

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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.