Recipe by Sheynath
Stylized version of a classic Asian soup. We love this at our house, the kids ask for it often.
Top Review by Mia in Germany
Inspired by your posting in the forum I decided to make this today (I didn't know Mah Mi until now). Very, very tasty! I only give it 4 stars because I had to make some exchanges (hubby is allergic to porc and cucumber and I can't eat noodles, so I took chicken and zucchini). I had no ramen seasoning either so made it up with spices I usually put in Asian dishes. But the main thing was to sautÃ© garlic, ginger and sesame oil, I never made such a soup! This will be a keeper, thanks!
- 6 garlic cloves, minced
- 1 inch gingerroot, minced
- 1 teaspoon sesame oil
- 1 quart chicken broth
- seasoning, use packet from shrimp ramen noodles package (discard noodles or save for another purpose)
- 2 cups water
- 1 lb fresh bean sprout
- 3 ounces cellophane noodles
- 1⁄2 lb Chinese barbecue pork, cubed
- 1⁄2 lb shrimp
- 1 cucumber, peeled and seeded, sliced in half-moons
- 3 green onions, sliced thin
- 1⁄4 lb crabmeat (lumps and or or leg pieces)
Directions See How It's Made
- Saute garlic and ginger in sesame oil just until they become fragrant.
- Add broth, seasoning packet and water. Stir to disolve seasoning.
- Bring to a boil, then reduce heat to simmer. Add bean sprouts and cellophane noodles.
- When noodles soften and begin to turn translucent, add pork, shrimp and cucumer. Simmer until shrimp is done and cucumber softens slightly.
- Garnish each bowl with a few green onion slices and a bit of crabmeat.