Wednesday, January 1, 2003
Bite with Belkys: Japanese Soup
With the start of a New Year, it's a perfect time to try an adventurous new dish. And we have a superb soup that customers at one South Florida restaurant can't get enough of.
The Chef: Keith Rennie
The Restaurant: Indigo at the Riverside Hotel
620 East Las Olas Blvd.
Ft. Lauderdale, FL 33301
The Dish: Udon Dashi With Shrimp Soup
2 scallions, chopped
1 medium carrot, julienned
6 cups Dashi (fish soup stock) - add 1 tbsp.dashi for 1 quart of water
16-20 fresh shrimp or other seafood
2 tablespoons sesame oil
2 tablespoons vegetable oil
6 cups tofu, fried
1 cup udon noodles
crispy rice noodles for garnish
1 cup watercress for garnish
Start by slicing scallions, julienning the carrot, and setting them to the side.
Next, fry small chunks of tofu til their golden brown and set that to the side.
Mix dashi, a japanese soup stock, with water. For every tablespoon of dashi, add one quart of water. If you like it a little more fishy, add more dashi to the water. If you don't like fish, you can also substitute with a beef or chicken broth instead.
Now, heat the sesame and vegetable oil in a wok or saute pan. Add the vegetables and saute for 30 seconds.
Next add dashi broth, and the shrimp.
Cook for 30 seconds on high heat.
Add the lime juice, the tofu and the udon noodles and cook until the shrimp are tender.
Pour this into a bowl, garnish with some crispy rice noodles, limes and watercress.
FOR MORE INFORMATION: