Yield: 6 Servings
|½ cup||Sake; or rice wine|
|1½ tablespoon||Fresh ginger; finely chopped|
|½ teaspoon||Sesame oil|
|1½ pounds||Shrimp; peeled|
|1½ pounds||Napa; cut into 2\" squares|
|4 \N||Cloves garlic; lightly crushed|
|5 cups||Chicken broth; low salt|
|¾ pounds||Chinese wheat noodles; or Japanese somen|
|2 tablespoons||Scallion; finely chopped|
Marinate shrimp 1 hour in ½ sake, ginger and sesame oil.
Heat wok or soup pot, add oil, add cabbage stems and garlic, stir fry 1 minute. Add rest of sake, cover and cook 1½ minutes. Uncover, add chicken broth and cabbage leaves and bring to boil. Simmer uncovered for 30 minutes.
Meanwhile, boil water and cook noodles. Drain, rinse and divide into soup bowls.
Add the shrimp and marinade to the soup. Cover and cook about 3 minutes.
Serve over noodles and garnish with scallions. Serve with hot sauce.
***note - use any kind of noodles, but the soben does seem to soak up the flavors better.
Recipe by: Eating Well magazine Posted to Digest eat-lf.v097.n230 by Naughyde@... on Sep 13, 1997