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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Stylized version of a classic Asian soup. We love this at our house, the kids ask for it often. Ingredients:
6 garlic cloves, minced |
1 inch gingerroot, minced |
1 teaspoon sesame oil |
1 quart chicken broth |
seasoning, use packet from shrimp ramen noodles package (discard noodles or save for another purpose) |
2 cups water |
1 lb fresh bean sprout |
3 ounces cellophane noodles |
1/2 lb chinese barbecue pork, cubed |
1/2 lb shrimp |
1 cucumber, peeled and seeded, sliced in half-moons |
3 green onions, sliced thin |
1/4 lb crabmeat (lumps and or or leg pieces) |
Directions:
1. Saute garlic and ginger in sesame oil just until they become fragrant.
2. Add broth, seasoning packet and water. Stir to disolve seasoning.
3. Bring to a boil, then reduce heat to simmer. Add bean sprouts and cellophane noodles.
4. When noodles soften and begin to turn translucent, add pork, shrimp and cucumer. Simmer until shrimp is done and cucumber softens slightly.
5. Garnish each bowl with a few green onion slices and a bit of crabmeat.
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