Preparation: 30 minutes, 3 people
Ingridients:
16 fresh or frozen large shrimp in shells
1 leek (white part), thinly sliced
2 teaspoons vegetable oil
2 medium carrots, peeled and thinly sliced
1/3 cup dried mushrooms, previously soaked in the water
2 cloves garlic, minced
2 1/2 cups water
1 cup soy-beans
1 tblsp soy sauce
chicken broth
1/2 tblsp crushed red pepper (optional)
pinch ginger
pinch salt
pinch sugar
few drops vinegar
300 g nuddles
Method:
Defrost shrimps, if necessary. Peel and devein them. Rinse shrimps, pat dry with paper towels. Slice leek into thin rings. In a large nonstick saucepan, heat oil over medium heat. Add leek, carrots and mushrooms. Cook for 5 minutes, stirring occasionally. Add ginger and garlic, cook and stir for 1 minute more.
Add chicken broth, water, soy-beans, soy sauce, chicken broth, and if desired, crushed red pepper. Bring to boiling, reduce heat. Cover and simmer about 5 minutes or just until carrot is tender.
Add shrimp and simmer uncovered on the medium heat for 2, 3 minutes. Add cabbage, cook for one minute and serve with nuddles.
