Ingredients:
3 Tbsp vegetable oil 2 tsp crushed red pepper flakes 4 cloves garlic, chopped 2 inches ginger root, peeled and cut into very thin matchsticks or grated 1/2 pound shiitake mushroom caps, sliced, a couple of cups 1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise Salt and pepper 1 quart chicken broth 1 cup seafood stock, available on soup aisle or, 1 cup clam juice 1 1/2 pounds medium peeled and deveined shrimp 1/2 pound vermicelli (thin spaghetti) 4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks
Method:
Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil. Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.
Serves: 4
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