Wednesday, April 15, 2009

Recipe time: Shrimp Udon Noodle Soup

My Teaism date with a friend was cancelled this evening, so after my yoga class, I attempted to recreate Teaism's delicious shrimp udon noodle soup. The result was not too shabby, and for those of you following WW, points are included:

1 tbsp chopped ginger
1 clove chopped garlic
1 tsp sesame oil (1)
2 cups organic vegetable broth (0.25)
1 tsp soy sauce
1 tsp Thai sweet chili sauce (0.25)
2 oz. Japanese udon noodles (4)
1/4 cup roasted mushrooms and bell peppers (1)
1 cup chopped raw spinach
1/2 cup chopped cilantro, divided in half
3 oz. frozen cooked shrimp (1)

Saute ginger and garlic in sesame oil on medium-high heat. When the mixture is cooked, add organic vegetable broth, soy sauce, and Thai sweet chili suce. Turn up the heat to high. Once the broth begins to boil, add udon noodles and let cook for 4 minutes. Put roasted vegetables and chopped spinach in the broth. Turn down the heat to low. Add 1/2 the chopped cilantro to the broth and stir gently.

While the soup is cooking, soak 3 oz frozen cooked shrimp in cold water. After 15 minutes, check that shrimp are thawed. When thaw, put shrimp into the broth and let cook on low heat for 3-5 minutes.

Serve soup in a bowl and top with remaining chopped cilantro.


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