Chinese New Year Soup

Serve this Chinese New Year Soup for a wonderful treat!

1 1/2 lbs. small or medium shrimp, peeled & deveined

1/2 head Napa cabbage, slice 1/4 inch thick

1 lb. mushrooms, shiitake or white, sliced

14 oz. tofu, firm, diced

2 Tbsp. sesame oil

1 Tbsp. canola oil

2 tsp. red pepper flakes

34 oz. chicken stock-homemade recipe here

1/4 cup soy sauce

1 box soba noodles, or sub whole wheat spaghetti

green onions and sriracha for garnish

In a large stockpot, heat the canola and sesame oil. Add onion and cook for 2 minutes. Add mushrooms and pepper flakes, cook until soft, about 2-3 minutes. Add shrimp and cook another 2 minutes. Pour in the chicken stock and the soy sauce. Bring to a boil. Reduce heat to a simmer. Cook soba noodles according to package directions. Drain and set aside. Toss noodles with some sesame oil and store them in a warm pot or colander. After soup has simmered for 15 minutes, add the diced tofu and Napa cabbage. Increase heat, cook another 5 minutes until cabbage is softened. Put soba noodles into the bottom of soup bowls, (do not put soba noodles into the soup, keep them on the side until ready to serve) ladle some of the soup over the noodles, garnish with green onions and sriracha sauce.

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