Shrimp and Glass Noodle Soup

Ingredients

• 1 piece kelp seaweed (Konbu approx. 15x15 cm)
• 2 tbsp dried bonito flakes
• 100 g glass noodles
• 3 tbsp light sesame seeds
• 1 stalk leek
• 1 Carrot
• 1 Garlic clove
• 1.5 cm fresh ginger
• 0.5 Red chili pepper
• 2 tbsp soy oil
• 16 shrimp (pre-cooked, deveined and without tail segment)
• 1 tbsp Sesame oil
• 60 g red miso paste (soybean paste)
• 4 tbsp chopped chives

Instructions

1. 1.

   Wipe the kelp thoroughly and slowly heat it in a large pot with about 800 ml water. Once the water boils, remove the kelp. Add the bonito flakes, bring to a boil again, then strain through a cloth.

2. 2.

   Place the noodles in a bowl, pour boiling water over them, and let soak for 10-15 minutes. Then drain, rinse under cold water, and cut shorter if desired. Toast the sesame seeds in a small pan without added fat until fragrant.

3. 3.

   Clean and wash the leek, slicing it into fine strips. Peel the carrot, garlic, and ginger; julienne the carrot and finely chop the garlic and ginger. Dice the chili after removing seeds. Sauté these with soy oil until translucent, add the vegetables briefly, then deglaze with homemade dashi broth. Simmer gently for about 10 minutes.

4. 4.

   Pan-fry the shrimp in hot sesame oil for about 4 minutes, turning occasionally. Strain the miso paste and stir it into the soup. Add the glass noodles and heat through. Serve in bowls, topping with the sautéed shrimp and chopped chives.