bean sprouts, bell pepper, cabbage, Carrots, chile-garlic paste, cilantro, Garlic, ginger, hoisin sauce, Mushrooms, onion, rice vinegar, Scallions, sesame oil, sesame seeds, Shrimp, snow peas, soy sauce, stock, wonton strips
I was thinking of Chinese food. Truth be told, I’m usually thinking about food, and many times it leans Chinese. I love egg rolls or spring rolls. I was thinking about egg rolls. Dreaming, really. So with the winter chill, I was thinking about tossing together a soup of some sort. And with the Asian New Year around the corner, light bulb moment!!! Why not combine the two? This is so very simple, with tons of flavor and it really does taste like a “liquid” egg roll. You can purchase chow mein noodle, that are unbelievably similar to crispy egg roll wrappers.
To make the soup, toss the carrot, onion, garlic and ginger into a large soup pot. Give it a good stir. Pour in the stock, soy sauce and rice vinegar. Simmer until the carrot(s) is just tender. Add the cabbage, onion, mushrooms, bell pepper, and stir to combine. Simmer over medium-low heat, partially covered, until the cabbage is just tender, about 10-12 minutes. Stir in the snow peas and shrimp; continue to cook until the shrimp turn opaque, about 2-3 minutes. Add the bean sprouts, cover and let stand for 1 minute. Give the soup a good stir, ladle piping hot into bowls, top with a dollop of chili paste, 6-10 wonton strips, a sprinkle of sesame seeds and scallions (sometimes I add some cilantro leaves, too). Can be refrigerated for up to 4 days and reheated. If you make this ahead, don’t add the bean sprouts until it’s completely reheated, or the toppings. I rather like to put a good drizzle of hoisin over my bowl, maybe a tablespoon or more, and some cilantro leaves, too. The soup can also be frozen, but I don’t think it’s as good.
Shrimp Egg Roll Soup
- 1-2 medium carrots, sliced (I don’t peel the carrots)
- 2 tablespoons shredded fresh ginger
- 1 1/2 tablespoons minced garlic
- 6-8 cups chicken or vegetable stock
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 1/2 small green cabbage, chopped into bite-sized pieces
- 1 onion, peeled and diced
- 3/4 cup very coarsely or thinly sliced mushrooms
- 1/3 red bell pepper, thinly sliced or diced
- 1/3 cup snow peas, cut into 1/2-inch pieces
- 1/2 pound cleaned shrimp, cut into chunks (optional-see NOTE)
- 1 cup bean sprouts
- 2 teaspoons toasted sesame oil
- Toasted sesame seeds
- Thinly sliced green onions
- Wonton strips or chow mein noodles (in the Asian section of the supermarket)
- Chili-garlic paste or sambal oelek
In a large pot, combine the carrot, onion, garlic and ginger; stir to combine. Add the stock, soy sauce and rice vinegar; simmer until the carrot(s) is tender. Add the cabbage, onion, mushrooms, bell pepper, and stir to combine. Simmer over medium-low heat, partially covered, until the cabbage is just tender, about 10-15 minutes. Stir in the snow peas and shrimp; continue to cook until the shrimp turn opaque, about 3-4 minutes. Add the bean sprouts, cover and let stand for 1 minute. Serve piping hot, with a dollop of chili paste, 6-10 wonton strips, a sprinkle of sesame seeds and scallions. Will keep in the refrigerator, in well-sealed containers for up to 4 days. It can be frozen.
NOTE: You may sauté ground 1/2 pound ground pork in the soup pot, then add the carrot, garlic and ginger and continue with the recipe. If gluten is an issue, omit the wonton strips and serve with rice or rice noodles. A drizzle of hoisin and a few cilantro leaves are also delicious additional toppings.
Shrimp Egg Roll Soup Recipe©Marcia Lahens 2019. All rights reserved.