Fall Mushroom and Prawn Soup with Lemongrass and Ginger
Serves: 4 to 6
This pretty little concoction with its combination of classic flavors and textures is a variation on a soup I ate in several establishments in Japan during my travels there.
- 3/4 pound mushrooms of your choice, cleaned (see note) Add to list
- 6 cups vegetable stock or water Add to list
- 1/4 cup loosely packed dulse or kombu (sea vegetables) Add to list
- 1/4 cup loosely packed bonito (dried white fish) Add to list
- 1-inch piece ginger, sliced Add to list
- 1 (4-inch) piece lemongrass, coarsely chopped Add to list
- 6 cloves garlic, chopped Add to list
- 2 green onions, coarsely chopped Add to list
- 4 to 5 cilantro sprigs Add to list
- Soy sauce, to taste Add to list
- 2 tablespoons neutral-flavored or untoasted sesame oil Add to list
- 12 cooked prawns Add to list
- Thin strips of carrot, cilantro sprigs, thinly sliced green onions or lime wedges, to garnish (optional) Add to list
Remove stems from mushrooms and reserve; slice mushrooms.
Pour vegetable stock or water into a saucepan and add mushroom stems, dulse, bonito, ginger, lemongrass, half the garlic, green onions and cilantro. Bring to a simmer and cook gently for 10 to 15 minutes. Remove from the heat and season to taste with soy sauce.
While the stock is simmering, heat a sauté pan over medium-high heat and add oil. Stir-fry sliced mushrooms with remaining garlic for a scant 1 to 2 minutes, or until they are tender but not mushy. Splash the pan with a small amount of soy sauce to season mushrooms. Remove from the heat.
Spoon mushrooms in the center of 4 to 6 shallow soup bowls and divide prawns between the bowls, placing them around the mushrooms. Scatter or place a few carrot strips between prawns. Strain the soup stock over mushrooms and prawns. Garnish with thinly sliced green onions and cilantro sprigs, and serve with lime wedges.
On the show we used chanterelle, shiitake, oyster and domestic mushrooms. Chanterelles and oysters are very seasonal. If you can't find them, shiitakes are my mushroom of choice for this soup.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on October 1, 2011.