Shrimp And Pea Shoot Soup

Course : Soups
Serves: 6
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5 1/2 ounces somen noodles -- (or other very thin noodles)
1 pound medium shrimp -- peeled, cleaned
2 tablespoons chinese rice wine -- or sake
2 teaspoons fresh minced ginger
1 teaspoon safflower oil -- or corn oil
1 tablespoon minced scallions -- white part only
2 teaspoons garlic minced
1/2 pound pea shoots -- tough stems removed, cut into 2 inch lengths
1/4 cup chinese rice wine -- or sake
5 1/2 cups chinese chicken broth
1 1/2 teaspoons salt -- or to taste

Preparation / Directions:

Cook noodles until just tender, rinse under warm water and drain. Divide the noodles equally among six soup bowls. In a medium bowl, combine the shrimp with the rice wine and ginger, tossing lightly to coat. Heat a heavy pot over medium-high heat. Add the oil and heat until hot, about 30 seconds. Add the scallions and garlic and stir-fry for 15 seconds, or until fragrant. Add the pea shoots and rice wine, turn up the heat to high, and stir-fry for 30 seconds. Add the broth and salt and bring to a boil. Add the shrimp and simmer for about 1 1/2 minutes, until they turn pink, skimming the broth to remove any foam or impurities. Taste for seasoning, ladle the soup over the noodles and serve. Note: If pea shoots are not available, substitute snow peas or snap peas.


Nutritional Information:

192 Calories (kcal); 2g Total Fat; (11% calories from fat); 18g Protein; 21g Carbohydrate; 115mg Cholesterol; 1133mg Sodium

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