Tonight's delivery of our winter farm share included red bok choy*, and it reminded me that one of my 93 blog post ideas is "share a recipe the kids love." Since I don't have kids and I don't think you'd love the same kind of thing Stella loves (like the frozen burrito she unearthed on the sidewalk from under 40 inches of snow last winter), I thought I'd ask the dude what I made that he was always happy to eat. He said, "that noodle-y soup." This is the one he meant.
Spicy Shrimp and Bok Choy Noodle Bowl
Rachael Ray, with my notes
3 T vegetable oil (or, you know, enough)
2 t crushed red pepper (usually I'm a spice slinger, but I always measure this because this is exactly the right amount)
4 cloves garlic (or just two)
two inches ginger root**, peeled and cut into matchsticks (grated on fine setting, no peeling)
1/2 lb shiitake mushrooms, sliced
1 medium bok choy, trimmed and cut into 3 ince pieces then cut in sticks lengthwise (or just sliced)
quart of chicken broth
1 bottle clam juice
1.5 lbs shrimp (I just go with 1 lb and cut them in half before cooking)
1/2 lb vermicelli (I use these fresh noodles, and I wouldn't use anything else)
4 scallions (again, she goes all crazy with the slicing directions, just cut them)
Heat a medium soup pot over medium high heat. Add oil and the next five ingredients (through bok choy), stir. Add broth and juice. Cover, and bring to a boil. Once the soup boils, add the shrimp and noodles. Cook for three minutes. Add the scallions, cook for two minutes. Remove from heat, and let stand for 5 minutes.
I'd say, "even the dude will eat it," but he eats everything...except polenta and couscous.
* Let's hope the red bok choy doesn't turn the soup dishwater grey like the red mustard greens did to that poor "greens and beans" soup I made last week.
** You're storing it in the freezer, right? Because it makes this step easier