Shrimp and ginger soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Peanut oil |
| 1 | Clove garlic; chopped | |
| 2 | tablespoons | Chopped fresh ginger |
| 20 | mediums | Shrimp; shelled and deveined |
| 2 | cans | (15-ounce) chicken broth |
| 2 | cups | Water |
| 1 | pounds | Asian egg noodles |
| 1 | pounds | Cake tofu; diced, (optional) |
| 10 | Spinach leaves; stems removed | |
| Soy sauce; to taste | ||
| 2 | Green onion with tops; chopped, for garnish | |
| 4 | minutes. | |
Directions
Cost: $$ - Preparation Time: 10 minutes Difficulty Level: 1 - Servings: 4 1. Heat the peanut oil in a Dutch oven.
2. Add the garlic and ginger and saute for 2 minutes.
3. Add the shrimp and saute just until it turns pink, about 4. Add the broth, water, and noodles and bring to a boil.
5. Add the tofu and spinach, and cook for 3 minutes more.
6. Add soy sauce and serve with the green onion garnish.
Source: Stylish One-Dish Dinners (Random House, 1999) Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@... on May 16, 1999, converted by MM_Buster v2.0l.