Saturday, March 04, 2006
Dinner at Home
Hot Pot Soup
We made this in the fondue pot, but it can just as easily be made in a pot on the stove--medium heat.
Ingredients:
-1 head of garlic, peeled
-1/2 an onion, diced
-3 cups spinach, washed
-1/2 pound shrimp, peeled
-1/2 block firm tofu, chopped in 1 inch cubes
-1 package shirtaki or yam noodles
-4 cans stock (and kind, but we like beef the best)
-a couple Tb rice vinegar
-a couple Tb rooster sauce
-1 Tb miso
-three eggs, lightly beaten
How To:
1) Sautee onions and garlic over medium heat for a few minutes.
2) Add stock, vinegar, miso and rooster sauce and stir. Bring to a boil.
3) Add the tofu and noodle and simmer for about 20 minutes (this is to infuse the otherwise bland tofu and noodles with the flavor of the broth.
4) Add the egg in a swirling motion, egg drop style.
5) Add the spinach and wait until it softens (about a minute).
6) Add the shrimp wait till cooked through (about a minute).
7) Serve.
Servings: 2 (but we are big eaters)
-1 head of garlic, peeled
-1/2 an onion, diced
-3 cups spinach, washed
-1/2 pound shrimp, peeled
-1/2 block firm tofu, chopped in 1 inch cubes
-1 package shirtaki or yam noodles
-4 cans stock (and kind, but we like beef the best)
-a couple Tb rice vinegar
-a couple Tb rooster sauce
-1 Tb miso
-three eggs, lightly beaten
How To:
1) Sautee onions and garlic over medium heat for a few minutes.
2) Add stock, vinegar, miso and rooster sauce and stir. Bring to a boil.
3) Add the tofu and noodle and simmer for about 20 minutes (this is to infuse the otherwise bland tofu and noodles with the flavor of the broth.
4) Add the egg in a swirling motion, egg drop style.
5) Add the spinach and wait until it softens (about a minute).
6) Add the shrimp wait till cooked through (about a minute).
7) Serve.
Servings: 2 (but we are big eaters)
# posted by Giao and Alexis @ 8:30 PM 
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