Chinese New Year Soup
Let’s be honest – I don’t make much soup. My kids ask me all the time for the Disney Character’s Soups at the grocery & I just envision the mess at my kitchen table of soup slopped everywhere after my 1 & 4 year old attempt to dig out the Buzz Lightyear shaped pasta from the Toy Story Chicken & Noodles… so I always just say, “Sorry boys… no soup for you.”
Monday nights are different though, after my kids go to sleep – the girls come over for our weekly viewing party of reality tv’s finest show, The Bachelor. Since yesterday was Chinese New Year, I thought it would be the perfect excuse to prepare our Executive Chef’s Asian Soup.
The hardest part about this recipe is the preparation. The actual cooking of the soup is simple. So, don’t let the ingredient list or steps of this soup overwhelm you. Trust me & the GNO Cave girls – it’s worth it! This soup is BOMB & really healthy! I give it 2 big thumbs up – I’m sure my kids would spit it out, though – so save this recipe for an adult meal. Or if you are ever trying to impress some persnickety woman (you know the type – maybe a bossy neighbor, competitive co-worker, annoying in-law…. we all have them, people!) – MAKE THIS SOUP. It is sophisticated, healthy & unique. And I can guarantee you that Bossy Betty has never made it, but of course she will play off like she has or that she “always cooks with soba noodles & tofu.” Yeah, Betty…. I’m calling your bluff.
Chef Concetta’s Asian Soup
1.5 pounds small or medium shrimp, peeled & deveined (I buy frozen, raw shrimp that is already peeled & deveined! Just make sure you defrost it before use.)
- 1/2 head Napa cabbage, sliced approx 1/4″ thick
- 1 white onion, sliced
- 1 pound shiitake mushrooms, sliced (substitute a white sliced mushroom if necessary)
- 14oz firm tofu, diced
- 2 tsp sesame oil
- 1 tbsp canola oil
- 2 tsp red pepper flakes
- 64oz chicken broth (low-sodium!)
- 1/4 cup soy sauce (again… low-sodium!)
- 1 box prepared soba noodles (substitute whole wheat spaghetti if necessary)
- Sliced green onions & Sriracha sauce for garnish
In a large stockpot, heat the canola & sesame oil. Add the onion & cook for 2 minutes. Add the mushrooms & pepper flakes and cook until soft, 2-3 minutes. Add the shrimp & cook for 2 minutes. Pour in the chicken broth & the soy sauce. Bring to a boil & reduce heat to a simmer.
Cook the soba noodles according to the package directions. Drain & set aside. Toss them with some sesame oil & store them over the warm pot in the colander, like this:
DO NOT put the soba noodles into the soup! Keep them on the side until ready to serve.
After the soup has simmered for 15 minutes, add the diced tofu & Napa cabbage. Increase heat & cook another 5 minutes, until the cabbage is softened.
Put soba noodles into the bottom of a bowl, ladle some of the soup over the noodles, garnish with green onions & Sriracha sauce. It’s easiest to eat this soup with a fork…. so serve Betty hers with a spoon.
xoxo Produce Mom