 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Another winner from Janet Keeler, St. Pete Times food editor. Heavy on the garlic, just in time to keep the vampires away. Added the sesame oil, crushed red pepper and ginger to the basic soup mix from Janet. Ingredients:
8 cups of chicken broth |
2 full heads of garlic, peeled and separated |
2 cup of water |
2 inch piece of lemon grass, smashed |
2 quarter size pieces of ginger, peeled and smashed |
1 lb. small peeled shirimp |
fresh mint leaves |
shelled edamame |
shitake mushrooms |
small package of buckwheat noodles |
crushed red pepper |
toasted sesame oil |
Directions:
1. Heat the garlic, lemon grass & ginger in the water, gently for 10 minutes.
2. Add the liquid and garlic/ginger solids to the broth and cook another 10 minutes.
3. Strain to remove solids pressing the solids to release as much liquid as possible into the broth.
4. Bring to a boil.
5. Add the noodles, reduce heat
6. Add the shrimp, edamame, mushrooms and cook until noodles are done.
7. Garnish with a drizzle of toasted sesame oil and a pinch of crushed red pepper and fresh mint leaves.
|
|