Dashi with Shrimp and Rice Noodles

Name: Dashi with Shrimp and Rice Noodles
Yield: Makes 12 cups (3 l); 4 main-course servings or 8 first-course servings
Cuisine: Asian
Ingredients: Two 1.7- ounce (50- g) packages rice sticks or bean vermicelli cooked in 1½ quarts (1.5 l) boiling water for 5 minutes, drained, and tossed with 2 teaspoons vegetable oil; 1 cup (20 g) cilantro leaves, for serving; Kosher salt, to taste; 4 ribs bok choy (very little of the green leaf), cut across into narrow strips; 2 tablespoons hair-thin strips peeled ginger; 3 tablespoons fermented black beans; ½ pound (225 g) button mushrooms, trimmed and wiped clean; 4 medium scallions, trimmed to 8 inches (20 cm), whites cut across into 2 pieces each and then in half lengthwise, greens cut across into thin slices; 2½ cups (625 ml) Dashi or instant dashi; 2 cups (500 ml) boiling water; ½ ounce (15 g) dried shiitake mushrooms; 1½ pounds (675 g) medium shrimp, peeled and deveined, shells reserved

Preparation info

Makes 12 cups 3 l ) ;
4
main-course servings or 8 first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This very eclectic soup borrows from several Asian cuisines.

Ingredients

2 cups (500 ml) boiling water
½ ounce (15

Asia
Starter
Fish course
Pescatarian
Soup

Method

Pour the boiling water over the dried mushrooms. Soak for 30 minutes.

Meanwhile, place the shrimp shells and 2½ cups (625 ml) water in a small saucepan. Bring to a boil. Lower the heat and simmer,