Hot Soup for a Cool Summer

June 24, 2010

Summer Soup Elixir

There is a terrible bug going around. Thankfully, I have avoided it, but its unwelcome presence has me hankering for ginger and steamy hot veggies. On my way home yesterday I plotted to smash a small limb of fresh ginger, chop spring vegetables to bits and concoct a perfectly hot and simple elixir of a soup.

6 cups water

4″ piece fresh ginger, smashed

2 tablespoons dried shrimp

6 dried scallops

2 stalks celery, diced

4 carrots, peeled and diced

1 small zucchini, diced

3 mushrooms, diced

2 cups fresh spinach

1 teaspoon sea salt

3 green onions, minced

sesame oil

Don’t be skeptical about using dried seafood. It’s so good and makes this soup taste full flavoured and long simmered. Heat water in a medium sized pot and add smashed ginger, dried shrimp and scallops. Bring to a boil and simmer for several minutes. Using a Chinese strainer or reasonable facsimile, remove shrimp and scallops to a chopping board. Stir in diced celery and carrots and simmer for a couple of minutes before adding the zucchini and mushrooms. Shred the cooled scallops and add to your soup. I discard the shrimp as I don’t much care for the texture. However, if you like, you can chop the shrimp and add to the soup, too. Stir in the spinach, sea salt and green onion. Heat through and serve, being mindful to leave the large pieces of fresh ginger in the pot. Drizzle each bowl with a small stream of sesame oil.

Dried Scallop

Dried Shrimp

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4 Responses to “Hot Soup for a Cool Summer”

  1. katie said

    I feel revitalized just looking at this soup! Yum!

  2. Julie said

    This looks DEEEEE-licious! I can’t wait to try it!

  3. Nancy Pajeska Cramer said

    Do you simply buy your dried shrimp from the open-air stalls in Chinatown, or do recommend a packaged variety somewhere special? Thanks!

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