Towards the end of the summer I had a fair amount of vegetables and herbs from my garden that I wanted to use in a soup. I was in the mood for a brothy noodle style soup and didn't want to go the chicken route. Instead I decided to make a shrimp soup using stuff from my garden as well as utilizing some of the kimchi I almost always have on hand. A lot of the ingredients that I used in this, shiso leaves, squash, carrots, I had on hand because of my garden. I recommend the shiso as they add a nice peppery citrus flavor, but you can change out the vegetables for whichever you would prefer.
This particular soup is extremely easy to make, it just has a couple of steps that build upon each other. The first step, is to make a broth uses the shells from your shrimp. Fortify the broth by adding aromatics, herbs, spices, and things like shrimp shells to create a strong flavor. I also added a decent amount of kimchi, shiso leaves from my garden, extra gochujang, as well as white wine to round out the flavor. The second step is to poach your vegetables off in that broth to further enchance it.
After you've made a great base and prepared your vegetables you are ready to make your soup a la minute. Start by sauteing your marinated shrimp, then you add your prepared vegetables, cooked noodles, and enhanced broth. Cook it until the shrimp is done, plate and serve.
Enjoy.
Ingredients
Shrimp Marinade
Shrimp, 16-20, shells reserved 2-3 lbs*
Lemon grass, minced 1 T per lb
Ginger, minced 1 T per lb
Garlic, minced 2 tsp per lb
Lemon, zested and juiced 2 ea
Mandarin, zested and juiced 1 ea
Roasted Garlic Oil 1 tsp
Shiso, minced 1 tsp
Red Shiso, minced 1 tsp
*Since you cook the shrimp to order for your soup, the amount you marinate is dependent on how many meals your making out of this. I did about seven shrimp per soup but you could easily use less and have a smaller portion.
Kimchi Broth
Chicken Stock 1 qt
White Wine 2 cup
Water 2 qt
Vegetable Boullion 3 T
Shiso Leaves 3 ea
Red Shiso Leaves 3 ea
Vietnamese Coriander 1/2 oz
Soy Sauce 1/4 cup
Gochujang 2 T
Star Anise 2 ea
Onion, chopped 1 ea
Shrimp Shells all
Kimchi 1 1/2 cup
Soup (For 2-4)
Carrots, cut on a bias*** 3 ea
Long Beans, chopped 3 ea
Squash, large diced 1 ea
Lagos Spinach** 2 oz
Kimchi Broth 1 qt
Marinated Shrimp 20 ea
Udon noodles, cooked 12 oz (about 4 oz per portion)
*I used small to medium rainbow carrots from my garden. If you use a large carrot 1 will do
** Lagos Spinach is a heartier type of spinach that I have in my garden. You can substitute this with cabbage, kale, chard, really any leafy style green that you can lightly braise.
Method of Procedure
Peel your shrimp reserving the shells for the broth.
Mix all the marinade ingredients and coat the shrimp. Marinate for 12 hours.
Mix all the ingredients for the broth and bring to a boil. Drop to a simmer and simmer for 2 hours.
Strain the broth and bring back up to a fast boil.
Blanch your carrots and long beans in the broth.
Prepare your udon noodles.
In a separate pan saute your shrimp with a touch of oil.
Add your squash and continue to cook until lightly colored.
Add your carrots, long beans, and spinach and saute lightly.
Put in your noodles and your kimchi broth and simmer until everything is cooked through.
Season to taste and serve.
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