Recipe information
Yield
4 servings
Ingredients
3 tablespoons vegetable oil (3 times around the pan)
2 teaspoons crushed red pepper or chili flakes
4 garlic cloves, chopped
2-inch piece of fresh ginger, peeled and cut into very thin matchsticks or grated
1/2 pound shiitake mushroom caps, sliced (a couple of cups)
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut lengthwise into sticks
Salt and freshly ground black pepper
1 quart chicken stock or broth
1 cup seafood stock or clam juice (available on soup aisle)
1 1/2 pounds medium peeled and deveined shrimp
1/2 pound vermicelli (thin spaghetti)
4 scallions, cut into 3-inch pieces, then sliced lengthwise into thin sticks
Preparation
Heat a medium soup pot over medium-high heat. Add the vegetable oil, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add the chicken stock and seafood stock. Put a lid on the pot and bring the soup to a boil. Add the shrimp and noodles and cook for 3 minutes; add the scallions and cook for 2 minutes. Turn off the heat and let the soup sit for 2 to 3 minutes more. Adjust the seasoning and serve.
