Hot Shrimp Soup (Saiwu Chigae)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2-4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 shrimp 1/2 pound fish fillet 1 medium-sized onion
2 scallions 2 Chinese mushrooms 4 button mushrooms
1/2 leaf Chinese cabbage 1 cake bean curd 2 cups beef stock
2 tablespoons kochu chang



1 De-vein the shrimp. Cut the fish fillet into 2-inch pieces. Cut the onion into slivers, halve the scallions lengthwise and then cut them into 2-inch lengths. Soak the Chinese mushrooms for 30 minutes, then quarter them. Halve the button mushrooms. Slice the Chinese cabbage into 1-1/2 inch squares. Cut the bean cake into 6 pieces.
2 Put all the ingredients into a soup pot. Add the stock and bring to a boil. Season with the kochu chang and simmer, covered, for 10 minutes.
3 VARIATION: Add 2 cloves of sliced garlic to the soup ingredients.

Back