Monday, September 29, 2008


fIt was a short day today, so I decided to make a full two course dinner. First, the soup:

Mong Toi and shrimp soup
Serves: many
Prep and cook time: 20 minutes

  • (1 lb) "mong toi". It's a broad leafed, dark green vegetable on a thick-ish stem that, when cooked, is sort of slimy (which sounds unappetizing, but it's good!). Alternatively, you can use almost any of the veggies found in the leafy green vegetable aisle of your local Asian grocery store. Cut it into large pieces, basically cutting a little bit of stem with each leaf. Make sure you wash it well, as with any leafy green veggie. My advice is to get a big tub of water, place it in, swish it around and repeat at least twice.

  • (2) king oyster mushrooms. I also used them in this dish.
  • (1/4 lb) shrimp, peeled and cut in half lengthwise. Season with a dash of salt and freshly ground pepper.
  • Optional: 2 tsp chicken broth powder. It's my secret weapon in making quick, easy soups. Yeah, it's full of MSG and such, but it beats making your own broth (which I do - but not when I am making a quick soup!).
  1. Boil 3 cups water and chicken broth powder (or just use two cups chicken broth). Add mong toi.
  2. After a few minutes, add mushrooms.
  3. Then, add shrimp. Mix together. Serve!

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