Cook The Book: Napa Cabbage And Shrimp Soup Recipe

Name: Cook The Book: Napa Cabbage And Shrimp Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola or other neutral oil; 1 small yellow onion, thinly sliced; 1 heaping tablespoon dried shrimp, rinsed under hot water and chopped; 3/4 teaspoon salt; 1 tablespoon fish sauce; 6 cups water; 3 cups firmly packed sliced napa cabbage (1/4-inch wide ribbons); 1/2 pound small or medium shrimp, peeled and deveined; 1/8 teaspoon white pepper; 1 scallion, green part only, thinly sliced

Servings: persons

1 tablespoon canola or other neutral oil
1 small yellow onion, thinly sliced
1 heaping tablespoon dried shrimp, rinsed under hot water and chopped
3/4 teaspoon salt
1 tablespoon fish sauce
6 cups water
3 cups firmly packed sliced napa cabbage (1/4-inch wide ribbons)
1/2 pound small or medium shrimp, peeled and deveined
1/8 teaspoon white pepper
1 scallion, green part only, thinly sliced

1
In a 4-quart saucepan, heat the oil over medium heat. Add the onion and cook gently stirring occasionally, for about 4 minutes, or until fragrant and soft. Add the dried shrimp, salt, and fish sauce and cook for about 30 seconds to develop the flavors. Add the water, raise the heat to high, and bring to a boil. Lower the heat to a simmer and cook for 5 minutes, or until the cabbage has softened and the soup is golden./ If you are not serving the soup right away, turn off the heat and cover.
2
Just before serving, return the soup to a simmer. Drop in the shrimp. When the shrimp have turned pink and curled, add the pepper. Taste and add extra salt or fish sauce, if necessary. Ladle into a serving bowl and garnish with the scallion. Serve immediately.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon canola or other neutral oil, 1 small yellow onion, thinly sliced, 1 heaping tablespoon dried shrimp, rinsed under hot water and chopped, 3/4 teaspoon salt, and more.

Yes, Cook The Book: Napa Cabbage And Shrimp Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Napa Cabbage And Shrimp Soup

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