Asian Vegetable Soup With Shrimp

From Magda Krance

Serves many

[Ed: Says Magda, “Freely adapted from The Fanny Farmer Cookbook’s Chinese Winter Soup recipe; supersized for 1/27/10 Soup & Bread.”]

In a verrrrrry large stock pot…

Heat two gallons water; when hot add concentrated clam base (and/or chicken or veg. soup base).

Add to simmering stock any combination of vegetables, mainly leafy greens w/others for extra flavor/texture:

2 large carrots, diced
2 large leeks, rinsed/ diced
6 cloves garlic, sliced or minced
1 lobe ginger root, minced
1 red pepper, diced
2. cups shelled edamame
2 bunches of mystery green spinachlike vegetable from Asian grocery
1 pound fresh shiitake and oyster mushrooms (can use dried shiitake)
2 pounds baby bok choy, coarsely chopped
2 packages firm tofu, cubed
1 pound diced shrimp

In a separate pot, soak one pound rice stick noodles in hot water; when noodles are soft, drain, then cut into small sections with kitchen scissors. Add to soup pot.

Add seasonings to taste:

1/2 cups or more rice vinegar and/or Chinkiang vinegar (available on Argyle Street)
1/3 cup or more soy sauce
1/4 cup or more hot chili oil
3 tablespoons sesame oil

Before serving, stir in:

A few eggs, lightly beaten
1 pound bean sprouts
1-2 bunches chopped watercress

Garnish with chopped scallions and chopped fresh cilantro.

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