Velvety pink shrimp float among sprigs of peppery watercress in a light chicken stock. Chie Ehara, a Japanese expat who now resides in Arlington, sent us this Asian-style soup. “I try to show the beautiful green colors in the dishes I make so that we can feel spring from the food. In Japanese culture, we eat with our eyes and feel the season.”
|1||pound shrimp, peeled and deveined|
|1||tablespoon rice wine or white wine|
|2||tablespoons vegetable oil|
|1||piece (2 inches) fresh ginger, smashed and finely chopped|
|2||cloves garlic, finely chopped|
|2||scallions, finely chopped|
|3||cups chicken stock|
|1||tablespoon soy sauce, or moreto taste|
|1||bunch fresh watercress, stemmed, leafy ends cut in half|
|Salt and pepper, to taste|
|2||tablespoons cornstarch mixed with ¼ cup cold water|
|Grated rind of ½ lemon (forgarnish)|
1. In a bowl combine the shrimp and rice wine or white wine; set aside for 15 minutes.
2. In a wok or deep saucepan over medium heat, heat the oil for 30 seconds. Add the ginger, garlic, scallions, and shrimp. Cook, stirring constantly, for 2 minutes or until the shrimp start to turn pink (they will not be cooked through). Remove the mixture from the pan.
3. Pour in the chicken stock and soy sauce. Bring to a boil. Add the watercress, salt, and pepper. Return the shrimp and seasonings to the pan.
4. Reduce the heat to medium-low. With a spoon, stir the cornstarch and water mixture. Pour it into the hot soup in a circular motion. Increase the heat to medium and cook, stirring constantly, until the soup thickens. Taste for seasoning; add more salt, pepper, or soy sauce, if you like. Ladle into 4 bowls; sprinkle with lemon rind. Adapted from Chie Ehara