* 250 g shrimp, peeled and deveined
* 2 cups corn kernels (fresh, canned, or frozen)
* 6 cups chicken broth
* 2 eggs, lightly beaten
* 2 tbsp cornstarch
* ¼ cup water
* 1 tbsp butter or cooking oil
* 2 cloves garlic, minced
* 1 tsp soy sauce
* Salt and pepper to taste
* 2 stalks spring onions, chopped
Instructions
1. Heat butter or oil in a pot. Sauté garlic until fragrant.
2. Add shrimp and cook for 1–2 minutes until lightly pink.
3. Pour in the chicken broth and bring to a boil.
4. Add the corn kernels and simmer for 8–10 minutes.
5. Mix cornstarch with water to make a slurry. Stir into the soup until slightly thickened.
6. Season with soy sauce, salt, and pepper.
7. Slowly pour in the beaten eggs while stirring the soup in a circular motion to create egg ribbons.
8. Simmer for 1 minute.
9. Garnish with chopped spring onions and serve hot.
(2) Wonton Soup
Ingredients
For the Wontons
* 250 g ground pork
* 100 g shrimp, finely chopped
* 2 cloves garlic, minced
* 1 tbsp soy sauce
* 1 tsp sesame oil
* 1 tsp grated ginger
* 1 tbsp chopped spring onions
* ¼ tsp salt
* ¼ tsp white pepper
* 25–30 wonton wrappers
For the Broth
* 6 cups chicken broth
* 1 tbsp soy sauce
* 1 tsp sesame oil
* 1 tsp grated ginger
* Salt and white pepper to taste
Garnish
* Chopped spring onions
* Fresh cilantro (optional)
Instructions
Make the Wonton Filling
1. Combine ground pork, shrimp, garlic, soy sauce, sesame oil, ginger, spring onions, salt, and pepper.
2. Place 1 teaspoon of filling in the center of each wonton wrapper.
3. Wet the edges with water, fold, and seal tightly.
Cook the Wontons
1. Bring a pot of water to a boil.
2. Add wontons and cook for 4–5 minutes or until they float.
3. Remove and set aside.
Prepare the Soup
1. In another pot, bring chicken broth to a gentle boil.
2. Add soy sauce, sesame oil, ginger, salt, and white pepper.
3. Simmer for 5 minutes.
Assemble
1. Place cooked wontons in serving bowls.
2. Pour the hot broth over them.
3. Garnish with chopped spring onions and cilantro.
(3) Japanese Chawanmushi with Shrimp
Ingredients (4 servings)
* 3 large eggs
* 2 cups dashi stock (or chicken broth)
* 1 tbsp soy sauce
* 1 tsp sesame oil (optional)
* ½ tsp salt
* 8 medium shrimp, peeled and deveined
* 2 tbsp chopped spring onions
Instructions
1. Prepare the Custard
1. Beat the eggs gently without creating too much foam.
2. Add dashi stock, soy sauce, and salt.
3. Strain the mixture through a fine sieve for a silky texture.
2. Assemble
1. Place 2 shrimp in each ramekin or heatproof cup.
2. Pour the egg mixture into the cups.
3. Skim off any bubbles from the surface.
3. Steam
1. Cover each cup with foil or a lid.
2. Steam over low heat for 12–15 minutes.
3. The custard should be set but still slightly jiggly in the center.
4. Garnish
1. Top with additional cooked shrimp.
2. Sprinkle with chopped spring onions.
Homemade Dashi Stock
* 4 cups water
* 1 piece kombu (about 4 inches)
* 1 cup bonito flakes
1. Heat water and kombu until just before boiling.
2. Remove kombu.
3. Add bonito flakes and simmer for 1 minute.
4. Turn off heat, let flakes sink, then strain.
(4) Classic Chicken Noodle Soup
Ingredients (6 servings)
* 500 g chicken breast or thighs
* 8 cups chicken broth
* 1 medium onion, diced
* 2 carrots, diced
* 2 celery stalks, diced
* 2 cloves garlic, minced
* 1½ cups egg noodles or pasta
* 2 tbsp olive oil
* 1 tsp salt (or to taste)
* ½ tsp black pepper
* 1 tsp dried thyme
* 2 tbsp fresh dill, chopped
* 1 tbsp lemon juice (optional)
Instructions
1. Cook the Chicken
1. Bring the chicken broth to a boil.
2. Add the chicken and simmer for 15–20 minutes until fully cooked.
3. Remove the chicken and shred it using two forks.
2. Cook the Vegetables
1. In the same pot, add olive oil.
2. Sauté onion, carrots, celery, and garlic for 5 minutes.
3. Stir in thyme, salt, and pepper.
3. Simmer the Soup
1. Return the shredded chicken to the pot.
2. Add the noodles.
3. Simmer for 8–10 minutes or until the noodles are tender.
4. Finish
1. Stir in fresh dill and lemon juice.
2. Taste and adjust seasoning.
Serving Suggestion
Serve hot with:
* Crusty bread
* Garlic toast
* Crackers
* Extra lemon wedges on the side
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