Spinach, Shrimp, and Bean Thread Noodle Soup

Name: Spinach, Shrimp, and Bean Thread Noodle Soup ( )
Cuisine: China
Ingredients: 8 ounces (about 20) large shrimp (40 count per pound); 2 quarts water; One 2-ounce package bean thread noodles; 5 cups Chicken Stock; 1 pound spinach leaves; ½ teaspoon baking soda; 1 tablespoon salt; ¼ cup Garlic Oil; 1½ teaspoons salt; 3 garlic cloves, lightly smashed; 1-inch-thick slice ginger, peeled and lightly smashed

Preparation info

Makes
4 to 6
Servings

Difficulty
Easy

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

Spinach in China is called bor chai, or “waving vegetable, ” which describes its mature leaves ruffled by the wind. Here, it is combined with shrimp and bean thread noodles, which are fashioned from mung bean starch into long, hard strands that are appreciated for their smoothness after cooking.

Ingredients

One 2-ounce package bean thread noodles
8 ounces (about 20) large

Asia
China
Soup
Noodles
Gluten-free

Method

In a bowl, soak the bean threads in hot water to cover for 10 minutes, or until they soften. Drain well, cut into 4-inch lengths, and reserve.

Clean the shrimp (see recipe) and drain well over a bowl. Reserve.

To water-blanch the spinach, in a pot