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🍲 Light Shrimp Soup with Glass Noodles

250 kcal · 30 min · 4 servings

Ingredients

• 1 piece kelp (konbu approx. 15x15 cm)
• 2 tbsp dried bonito flakes
• 100 g glass noodles
• 3 tbsp white sesame seeds
• 1 stalk leek
• 1 carrot
• 1 clove garlic
• 1.5 cm fresh ginger
• 0.5 red chili pepper
• 2 tbsp soybean oil
• 16 shrimp (kitchen-ready, deveined and without tail segment)
• 1 tbsp sesame oil
• 60 g red miso paste (soybean paste)
• 4 tbsp chive rings

Instructions

1. 1. Rinse the dried seaweed thoroughly under running water.
2. 2. Place the seaweed in a large pot and pour about 800 milliliters of water over it.
3. 3. Heat the water slowly until it begins to boil.
4. 4. Remove the seaweed from the pot using a ladle or a fork and lift it out.
5. 5. Add the bonito flakes to the boiling water.
6. 6. Let the broth come to a boil again briefly.
7. 7. Strain the broth through a fine cloth or sieve to remove all solids.
8. 8. Place the glass noodles in a large bowl.
9. 9. Pour boiling water over the noodles.
10. 10. Let the noodles soak for 10 to 15 minutes.
11. 11. Drain the water from the noodles.
12. 12. Rinse the noodles under cold water to cool them down.
13. 13. Cut the noodles into shorter pieces with scissors or a knife if desired.
14. 14. Place the sesame seeds in a small, dry frying pan.
15. 15. Toast the seeds without additional oil until they are fragrant.
16. 16. Remove the outer layers of the leek and wash it thoroughly.
17. 17. Cut the leek into very fine strips.
18. 18. Peel the carrot, garlic, and ginger.
19. 19. Cut the carrot into fine julienne strips.
20. 20. Mince the garlic and ginger very finely.
21. 21. Wash the chili pepper and remove the seeds.
22. 22. Cut the chili into small cubes.
23. 23. Heat soybean oil in a large pot.
24. 24. Add the chili, garlic, and ginger to the hot oil.
25. 25. Sauté the spice vegetables until they become translucent.
26. 26. Add the chopped leek and carrot julienne to the pot.
27. 27. Sauté the vegetables briefly.
28. 28. Deglaze the vegetables with the prepared dashi broth.
29. 29. Let the soup simmer on low heat for about 10 minutes.
30. 30. Heat sesame oil in a separate frying pan.
31. 31. Fry the shrimp in the hot oil for about 4 minutes.
32. 32. Turn the shrimp repeatedly while frying.
33. 33. Push the miso paste through a fine sieve into the soup.
34. 34. Stir the paste well until it has completely dissolved.

Nutrition per serving

• kcal: 250
• Protein: 16 g · Fett/Fat: 12 g · Carbs: 25 g