Cook Time: 10 minutes
Yield: 4 servings
3 tablespoons vegetable oil, 3 turns of the pan
2 teaspoons crushed red pepper flakes
4 cloves garlic, chopped
2 inches ginger root, peeled and cut into very thin matchsticks or grated
1/2 pound shitake mushroom caps, sliced, a couple of cups
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks
lengthwise
Salt and pepper
1 quart chicken broth
1 cup seafood stock, available on soup aisle or, 1 cup clam juice
1 1/2 pounds medium peeled and deveined shrimp
1/2 pound vermicelli (thin spaghetti)
4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks
Heat a medium soup pot over medium-high heat. Add vegetable oil, 3
turns of the pan, crushed red pepper flakes, garlic, ginger,
mushrooms, and bok choy, then season with salt and pepper. Add chicken
broth and seafood stock or clam juice. Put a lid on the pot and bring
soup to a boil.
Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2
minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust
salt and serve.
