Seafood Udon Soup
>> Monday, January 3, 2011
Ingredients
2 dried Chinese wood ear mushrooms
1 tablespoon sesame oil
1/2 cup crab or crab substitute, cut into 1-inch cubes
8 ounces salmon, cut into 1-inch cubes
8 ounces halibut or other white fish, cut into 1-inch cubes
16 large shrimp, peeled and tails removed
1/2 teaspoon black ground pepper
2 ounces sake
2 tablespoons lemon juice
1 can baby corns, drained
1/2 cup celery, thinly sliced diagonally
4 cups chopped bok choy
16 ounces Udon or stir-fry noodles
1 cup concentrated miso broth
8 cups fish broth
1 tablespoon Chinese chili-garlic paste, to taste
2 tablespoons sliced green onions
Instructions
Put mushrooms into a bowl and cover with boiling water. Let soak for 30 min. Drain water and slice into matchstick pieces.Heat sesame oil in frying pan. Saute fish and shellfish for three minutes. Add pepper, sake, and lemon juice.
Add vegetables and stir for one minute. Cook Udon noodles according to package directions; drain. If you can't find udon noodles, you can use wide spaghetti or linguine noodles instead.
Serves 6-8.
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