Asian Noodle Soup with King Prawns
Ingredients
- For the soup
- 1 Kohlrabi (peeled and halved)
- 1 red chili pepper (sliced into rings)
- 120 grams Rice noodles
- salt
- 2 tsps sesame oil
- 400 grams jumbo shrimp tail
- 2 peeled garlic cloves
- 2 ½ Tbsps olive oil
- 100 milliliters dry white wine
- juice of lemons
- 200 milliliters chicken stock (from a jar)
- 1 ½ liters chicken stock (or vegetable stock)
- 3 egg whites
- 4 Tbsps Tomato paste
- 10 dried shiitake mushrooms (soaked)
- ½ Cucumber (halved lengthwise and seeded)
- 1 sm jar Kimchi (pickled cabbage)
- 4 scallions (cut into 2 cm or approximately 1 inch pieces)
- cilantro (for garnish)
- For the marinade
- 125 milliliters Rice vinegar
- 6 Tbsps sugar
- 2 Tbsps Sea salt
- 1 cloves
- 1 tsp Mustard seed
- 1 tsp peppercorns
- 1 tsp freshly grated ginger
Preparation steps
Cut kohlrabi halves into 6 wedges. Combine all marinade ingredients with 1/4 liter (approximately 1 cup) of water and bring to a boil. Reduce heat and simmer for 1 minute. Strain through a sieve and cool. Add kohlrabi wedges and 1/3 of the chile pepper rings to the marinade, let stand overnight.
Cook noodles in boiling salted water for 3 minutes until al dente, drain and toss with 1 teaspoon of sesame oil.
Peel shrimp, devein and rinse. Coarsely chop garlic. Heat 2 tablespoons of olive oil in a pan and saute shrimp shells, stirring. Add garlic, deglaze the pan with wine and lemon juice. Add 200 ml (approximately 3/4 cup) of chicken stock. Bring everything to a boil and simmer for 5 minutes. Strain through a sieve into a large pot and combine with cold stock.
Combine egg whites and tomato paste. Cook egg white mixture over hot water bath, stirring. Stir egg white mixture into the hot broth and stir until cooked egg strings rise to the surface. Reduce the heat and simmer for 25 minutes and skim foam. Pour the broth through a cloth strainer and season with salt. Cut the mushrooms into thin strips. Slice cucumber thinly. Heat the rest of the sesame and olive oil, and fry the mushrooms in it. Add the drained kohlrabi and briefly fry. Add the clarified broth and simmer for 5 minutes. Add shrimp and cook for 3 minutes. Add kimchi and cucumber pieces. Distribute scallions and noodles into bowls. To serve, pour hot soup and shrimp into bowls and garnish with cilantro.
