Rice Noodles, Bok Choy, and Shrimp in Ginger-Chicken Broth
- 3 ounces dried rice vermicelli (rice sticks; see Notes)
- 8 cups reduced-sodium chicken broth
- 2 tablespoons minced fresh ginger
- 1 scallion, trimmed
- 1 garlic clove, bruised with the side of a knife
- 3 ounces shiitakes, stems discarded, caps wiped clean and cut into 1/8-inch slices
- 4 ounces baby bok choy (about 4), outside leaves and stems trimmed, cut across into ½-inch strips (2 to 3 cups)
- 4 ounces frozen small cooked shrimp, shelled, thawed and blotted dry (about 1½ cups)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 1 tablespoon unseasoned Japanese rice vinegar
- ½ teaspoon chile oil, or to taste, or a pinch of red pepper flakes
- Kosher salt
- 1 cup fresh bean sprouts, rinsed and crisped in ice water
- ½ cup thin diagonal slices scallion greens
- Mint leaves
- Cilantro leaves
- Thai basil leaves
- Produce
- 4 ounces baby bok choy (4)
- Cilantro, leaves (1)
- Diagonal slices scallion greens, thin (1/2 cup)
- Ginger, fresh (2 tablespoons)
- Mint, leaves (1)
- Scallion (1)
- Shiitakes (3 ounces)
- Thai basil, leaves (1)
- Seafood
- Shrimp, frozen small cooked (4 ounces)
- Canned Goods
- Chicken broth, reduced-sodium (8 cups)
- Condiments
- Japanese rice vinegar, unseasoned (1 tablespoon)
- Soy sauce or tamari (1 tablespoon)
- Cooking & Baking
- Chile oil (1/2 teaspoon)
- Garlic clove (1)
- Kosher salt (1)
- Sesame oil, toasted (1 tablespoon)
- Pasta & Grains
- Rice vermicelli, dried (3 ounces)
- Drinks
- Fresh bean sprouts, rinsed and crisped in ice water (1 cup)
Preparation
Read recipe preparation on cookstr.com
Social Stats
21.8Rating
1-100
1-100
2Tweets
2Facebook
Shares
Shares
0StumbleUpon
Views
Views
0PinterestPins
Recipe Stats
Published January 30, 2012 (1 year ago).
11 people saved this recipe.
