| Level: | Easy |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 6 ounces snow peas (about 1 1/4 cups), trimmed and sliced on the diagonal
- 1 tablespoon cornstarch
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 3 tablespoons peanut oil or vegetable oil
- 1 bunch scallions, sliced (white and green parts separated)
- 4 teaspoons grated peeled ginger
- 3 carrots, diced
- 3/4 teaspoon sugar
- Kosher salt
- 3/4 pound shiitake mushrooms, stems removed, caps thinly sliced
- 6 ounces deli ham (in 1 piece), diced
- 3 tablespoons rice wine or dry sherry
- 4 cups low-sodium chicken broth
- 1 pound medium shrimp, peeled and deveined
- 1 1/2 cups cooked white rice
- Freshly ground white pepper
Instructions
- Bring a medium saucepan of water to a boil. Add the snow peas and cook until crisp-tender, about 4 minutes. Fill a bowl with ice water. Drain the snow peas and transfer to the ice bath to cool; drain and set aside.
- Whisk the cornstarch, soy sauce, sesame oil and 1/4 cup water in a small bowl; set aside.
- Heat the peanut oil in a Dutch oven or heavy-bottomed pot over high heat. Add the scallion whites, ginger, carrots, sugar and 3/4 teaspoon salt; stir-fry 1 minute. Add the mushrooms and ham and stir-fry 1 more minute.
- Add the rice wine, broth and 2 cups water to the pot and bring to a rapid simmer. Add the shrimp and cook, stirring, until pink, about 1 minute. Whisk the cornstarch mixture and stir it into the soup; simmer until slightly thickened, about 2 minutes. Stir in the snow peas and rice and season with white pepper. Divide among bowls; top with the scallion greens.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 331 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 27 g |
| Cholesterol | 138 mg |
| Sodium | 1074 mg |
| Serving Size | 1 of 6 servings |
| Calories | 331 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 27 g |
| Cholesterol | 138 mg |
| Sodium | 1074 mg |
Reviews
We loved this soup for 2 reasons. High in flavor and easy to make. We did omit the ham as if seemed odd and a bit americanized. Thought it was perfect without it. Also, we used dry sherry since we did not have rice wine. Not sure what rice wine is…is it sake? The sherry gave it fantastic flavor.
I honestly think this is the first one star review I’ve given. This soup was awful. Rice wine vinegar was too strong as was the sesame oil. Biting into a piece of diced deli ham was an unpleasant texture (not sure why it was even in there). Carrots were completely raw. Forget about reheating it, the shrimp gets tough and the pea pods get mushy. Just plain bad and way to many steps
I thought this soup was good but not exceptional. It did improve with age as most soups do. I may have cheated myself on flavor because I got tired of grating the ginger and probably ended up with only 2 tsp. I will probably make again with the full amount of ginger because it’s very healthy. And a good way to use up left-over Christmas ham!
My husband LOVED this soup! It’s different, easy, quick, & delicious! Will make again & again!!!
I have made this soup twice since recently reading last months magazine. It is easy and has wonderful flavor. Also healthy.