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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A nice Japanese soup that it's cooking while you eat it! The pot is set in the middle of the table on a burner. It's a winter dish which I ate a lot with my husband in Japan and we especially enjoyed the one with salmon.You can add anything else that comes to mind. Ingredients:
1/2 lb medium shrimp, shelled |
1/2 teaspoon salt |
1 cup fresh mushrooms or 1 cup japanese shiitake mushroom |
1 cup raw white chicken meat, sliced |
1 large carrot, sliced thin |
1 1/2 cups young bamboo shoots |
3/4 cup peas, in pods |
napa cabbage |
3 cups stock |
1/4 teaspoon salt |
1 tablespoon soy sauce |
Directions:
1. Cook shrimps in enough water to cover, add salt. When cooked, drain and set aside.
2. Slice the chicken meat, carrot, and bamboo shoots very thin.
3. Slice shoots lengthwise and cut each slice in 2 or 3 pieces. The pieces must not be too large. Bamboo shoots in cans must be drained before using.
4. Cover with stock, add the shrimps, season with salt and cook for 4 to 5 minutes.
5. Add soy sauce according to your individual taste.
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