Long Soup
Long Soup is a wholesome broth brimming with tender shrimp that complements the vegetables. Vegetable stock is infused with chili-garlic paste and ginger, lending an aromatic and slightly spicy flavor profile. Fresh shiitake and wood ear mushrooms, along with lush green bok choy, add depth and warmth to this dish. Serve on cooked buckwheat soba noodles for extra heartiness, and enjoy this elegant soup that is comforting in every bowl!
Equipment
- 1 Dutch oven or wok
Ingredients
- 1 tbsp peanut oil
- 1 tbsp ginger minced
- 2 tsp chili-garlic sauce
- 1 shallot chopped
- ½ lb shrimp peeled, deveined
- ¾ cup fresh shiitake mushroom julienne-cut
- 6 wood ear mushroom chopped
- ½ tsp salt
- 1 tsp ground black peppercorn
- 1 tsp ground white pepper
- 3 cup vegetable stock
- 1 bunch Bok choy
- 1 tsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 pack buckwheat soba noodles
- 4 scallion chopped
Instructions
- Prepare the ingredients. Peel and devein the shrimp.
- Heat the Dutch oven or wok with the peanut oil. Add the ginger and the chili-garlic paste. Sauté on high heat for 1 minute. Add the shrimp and sauté for 1-2 minutes. Season with salt, and freshly-milled white and black pepper.
- Toss in the sliced shiitake mushrooms, wood ear, and bok choy. Sauté for a minute.
- Add the vegetable stock and the sauce mixture (made by mixing the rice vinegar with the soy sauce).
- Add the cornstarch slurry (1 tbsp of cornstarch stirred with 1-2 tablespoons of cold water) when the stock boils. Cook for 1 minute and turn off the heat.
- Garnish the soup with scallions and ladle over the cooked (per manufacturer's instructions) buckhweat soba noodles.
Notes
- If using cooked shrimp, add them after stirring in the cornstarch slurry.
- Do not overcook the shrimp while sautéing it. Partially cook the shrimp for 1-2 minutes, for it will get cooked once the stock boils. Overcooking the shrimp will make it tough and rubbery. Alternatively, sauté the shrimp, remove them, and add them at the end.
- If using dried shiitake mushrooms, soak them in boiling water for 30 minutes before slicing them and adding them to the soup.
- Fresh shrimp will yield a delicate texture and flavor. If using frozen shrimp, please ensure that it is thawed properly.
- Rice vinegar helps balance the richness of the broth with its acidity, so add it towards the end, mixed with soy sauce.
- I have used homemade vegetable stock, which enhances the flavor of the Long Soup. If using store-bought stock, pick a high-quality one.
Nutrition
Calories: 109kcalCarbohydrates: 15gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1765mgPotassium: 739mgFiber: 4gSugar: 6gVitamin A: 9878IUVitamin C: 97mgCalcium: 236mgIron: 2mg
