An Elizabeth Andoh recipe from At Home with Japanese Cooking, which is no longer in print. She is an American who married intoto a Japanese farming family, graduated from a Japanese culinary school, and writes cookbooks which make Japanese home-style cooking accessible for American cooks. The soup's name comes from the curled-up shrimp resting at the bottom of each bowl.
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Units: US | Metric
- 1Shell and devein shrimp and sprinkle the sake over them. Blanch the shrimp in rapidly boiling water for 1 minute and drain them. Place two curled shrimp in the bottom of each small soup bowl.
- 2Plunge the trefoil or cilantro into fresh boiling water until it barely wilts. Remove the greens immediately to a bowl of cold water. Knot together 2 or 3 stalks to make a single bunch and lift it out of the water. Repeat with remaining stalks. Pat the tied bunches of greens dry and lay one over the shrimp in each bowl.
- 3Carefully remove as much pith from the underside of the fruit peel as you can. With scissors, cut out 4 small flower shapes, rinse them under cold water, then pat them dry. Place a lemon flower in each bowl.
- 4In a saucepan, heat the basic soup stock and season it with the soy sauce and salt. Bring the broth to a boil, then carefully ladle it over the arrangements of food in the individual bowls. Serve immediately.
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Nutritional Facts for "Snake's Eyes" Soup
Serving Size: 1 (57 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 40.4
- Calories from Fat 5
- Total Fat 0.5 g
- Saturated Fat 0.0 g
- Cholesterol 70.5 mg
- Sodium 504.4 mg
- Total Carbohydrate 0.5 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 7.7 g
The following items or measurements are not included: