6 Servings
1 pound medium shrimp, peeled and deveined
3 tablespoons rice wine or sake
1 ½ tablespoons minced fresh ginger
½ teaspoon toasted sesame oil
6 ounces thin Chinese amoy noodles or angel hair noodles*
1 pound asparagus, tough woody ends discarded
1 teaspoon olive or canola oil
4 tablespoons minced scallions, white and green parts
1 tablespoon minced garlic**
6 cups Chicken Stock or water
1 teaspoon salt, or to taste
2 to 3 tablespoons fresh lemon juice
1. Cut the shrimp lengthwise along the back. Rinse, drain and place in a bowl. Add the rice wine, ginger, and sesame oil, tossing to coat. Set aside to marinate while you are preparing the soup.
2. Bring a large pot of water to a boil. Add the noodles and cook a bit less then the package instructions, until just tender. Drain in a colander and rinse under warm water. Drain and divide the cooked noodles evenly among 6 serving bowls. Cut the asparagus spears into sections that are roughly 2 inches in length.
3. Heat a heavy soup pot until hot. Add the oil and heat over high heat about 20 seconds until very hot. Add the scallions and garlic and stir-fry for 15 seconds until fragrant. Add the chicken stock and bring nearly to a boil, then add the asparagus, reduce the heat to medium, and simmer for about 6 minutes. Add the shrimp and continue cooking at a simmer for 2 minutes, or until they turn pink, skimming the broth to remove any foam or impurities. Add the salt and lemon juice, and taste the broth for seasoning, adjusting if necessary. Ladle the soup over the noodles and serve immediately.
Variations:
• Add ½ teaspoon crushed red pepper flakes and/or 1 ½ teaspoons (or to taste) good-quality curry powder with the ginger for extra flavor.
• Substitute spinach, split and blanched baby bok choy, snow peas, or snow pea shoots for the asparagus and cook until crisp-tender.
