Asian Noodle Soup with King Prawns
- For the soup
Kohlrabi (peeled and halved)
red Chile pepper (sliced into rings)
- 120 grams
- 2 teaspoons
- 400 grams
peeled Garlic cloves
- 2 ½ tablespoons
- 100 milliliters
dry White wine
juice of Lemons
- 200 milliliters
Chicken stock (from a jar)
- 1 ½ liters
Chicken stock (or vegetable stock)
- 4 tablespoons
dried Shiitake mushrooms (soaked)
Cucumber (halved lengthwise and seeded)
- 1 small jar
Kimchi (pickled cabbage)
Scallions (cut into 2 cm or approximately 1 inch pieces)
cilantro leaf (for garnish)
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.