Serves 4
Velvety pink shrimp float among sprigs of peppery watercress in a light chicken stock. Chie Ehara, a Japanese expat who now resides in Arlington, sent us this Asian-style soup. “I try to show the beautiful green colors in the dishes I make so that we can feel spring from the food. In Japanese culture, we eat with our eyes and feel the season.”
1 | pound shrimp, peeled and deveined |
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1 | tablespoon rice wine or white wine |
2 | tablespoons vegetable oil |
1 | piece (2 inches) fresh ginger, smashed and finely chopped |
2 | cloves garlic, finely chopped |
2 | scallions, finely chopped |
3 | cups chicken stock |
1 | tablespoon soy sauce, or more to taste |
1 | bunch fresh watercress, stemmed, leafy ends cut in half |
Salt and pepper, to taste | |
2 | tablespoons cornstarch mixed with ¼ cup cold water |
Grated rind of ½ lemon (for garnish) |
1. In a bowl combine the shrimp and rice wine or white wine; set aside for 15 minutes.
2. In a wok or deep saucepan over medium heat, heat the oil for 30 seconds. Add the ginger, garlic, scallions, and shrimp. Cook, stirring constantly, for 2 minutes or until the shrimp start to turn pink (they will not be cooked through). Remove the mixture from the pan.
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3. Pour in the chicken stock and soy sauce. Bring to a boil. Add the watercress, salt, and pepper. Return the shrimp and seasonings to the pan.
4. Reduce the heat to medium-low. With a spoon, stir the cornstarch and water mixture. Pour it into the hot soup in a circular motion. Increase the heat to medium and cook, stirring constantly, until the soup thickens. Taste for seasoning; add more salt, pepper, or soy sauce, if you like. Ladle into 4 bowls; sprinkle with lemon rind. Adapted from Chie Ehara