Soup Asian Shrimp, Pork & Vegetable Soup

Asian Shrimp, Pork & Vegetable Soup

This recipe was featured on
"You're the Chef" episode #509.

OK, Might try it.OK, Might try it.

1.9 out of 5 (20 ratings)

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:
  1. 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:
  1. Add the shrimp, bamboo shoots, water chestnuts, mushrooms and snow peas.
Step 3 procedure:
  1. 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:
  1. When the soup begins to simmer, adjust the seasoning, then add the tofu and serve immediately.

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