My wife Nora had some bok choy and napa cabbage left
over from a stir fry, so I used it for an Asian-style soup. Shrimp,
shitake mushrooms, ginger root and lo mein noodles make for great
texture and taste, with a little kick from red pepper flakes.
Quick to make, easy to eat!
2 tbsp. olive oil
4 scallions, sliced
3-4 garlic cloves, chopped
2 inches ginger root, peeled and sliced thin or grated
6-8 oz. shitake mushrooms caps, sliced
1 small bok choy, shredded
1/2 medium napa cabbage, shredded
1 lb. raw shrimp, cut in half
6 cups chicken stock/broth
8 oz. clam juice or 1-2 cups shrimp stock (see recipe)
oz. Chinese lo mein noodles, broken up
2 tsp. crushed red pepper flakes
Salt & pepper to taste
-Peel shrimp, boil shells gently in 2 cups water to make a shrimp stock. If you don't want to bother, use clam juice.
a large soup pot, heat olive oil at medium-high, add mushrooms, bok
choy, napa cabbage, ginger, garlic and red pepper flakes. Stir around
for a minute or so.
-Add chicken broth, shrimp stock or clam juice, cover and bring to boil.
-Add shrimp and noodles, boil 3 minutes.
-Add scallions, boil 2 minutes more.
-Turn off heat. Let sit 3 minutes.
salt and pepper to taste.
NOTE: Don't cook this one too long or the noodles and veggies will turn mushy.
about 6-7 pints. Enjoy!
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