What could be more soothing than a bowl of noodles and broth, piping hot? Add succulent shrimp and aromatic ginger, and you have a meal that nourishes both body and soul. To make fast work of this soup, buy shrimp that are already shelled and deveined or ask your fishmonger to do it for you.
Ingredients16 large shrimp, shelled and deveined
1 tablespoon minced garlic
2 teaspoons dark sesame oil
3 tablespoons low-sodium soy sauce
1 (3/4-inch) piece gingerroot
4 ounces soba noodles
1 cup Chicken Stock (page 200)
Vegetable oil in a spray bottle or 1 teaspoon vegetable oil
4 cups spinach, trimmed, washed and patted dry but slightly damp
8 shiitake mushrooms, stemmed and quartered
4 teaspoons fresh lime juice
1/4 cup diagonally sliced scallions
PreparationPlace the shrimp and garlic into a glass or ceramic dish, and pour in the sesame oil and soy sauce; toss to coat. Cover and refrigerate for 30 minutes.
Using a cheese grater, coarsely grate the gingerroot. Then, working over a small bowl, squeeze the grated gingerroot with your hands to extract the juice until you have 1 teaspoon.
Reserve the juice and discard the ginger pulp.
Bring a medium-size pot of lightly salted water to a boil and add the soba noodles; simmer for 5 minutes, or until soft. Drain and return to the pot; pour in 1/2 cup stock and keep warm.
Spray or grease another nonstick pan with vegetable oil, set it over medium heat and add the spinach; cook, stirring often, for 2 to 3 minutes, or until it just begins to wilt but is still a vivid green. Remove from the heat and keep warm.
Spray or grease a nonstick pan with vegetable oil and set over medium-high heat. Add the shrimp, shiitake mushrooms and any remaining marinade; sauté, stirring, for 3 to 5 minutes. Pour in the remaining 1/2 cup stock and ginger juice; bring to a simmer. Cook for 1 to 2 minutes, or until the shrimp are pink and firm to the touch.
Place equal portions of the spinach into warm soup bowls. Spoon the hot soba noodles and stock over the spinach and top with the shrimp and shiitake mushrooms. Drizzle 1 teaspoon lime juice into each bowl, garnish with scallions and serve.
This recipe, from Golden Door Cooks at Home, was taken from HealingLifestyles.com.