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Soup
Asian Shrimp, Pork & Vegetable Soup |
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This recipe was featured on
"You're the Chef" episode #509.
Buy this episode from WVIA.
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Yield: two quarts
Ingredients:
Step 1
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2 Tbsp. |
salad oil |
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1 c. |
Spanish onion, sliced |
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3/4 c. |
carrots, sliced thin |
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1/2 c. |
lean pork, cut into thin strips |
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1 Tbsp. |
all-purpose flour |
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1 qt. |
water |
Step 2
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1/4 lb. |
shrimp, peeled, de-veined, sliced thin |
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1/4 c. |
bamboo shoots, sliced |
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1/2 c. |
water chestnuts, sliced |
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3/4 c. |
shitake mushrooms, stems removed, sliced thin |
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1/2 c. |
snow peas, sliced thin |
Step 3
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1/2 c. |
white shiro-miso paste |
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1 c. |
scallions, sliced thin |
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1/2 c. |
mirin |
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1/2 tsp. |
fresh ground pepper |
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2 tsp. |
sesame oil |
Step 4
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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.
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