4 servings
12 jumbo shrimp, in the shell
3 cloves garlic, halved
1 serrano chili pepper
2 shallots, halved
1 piece (3-inch) ginger, peeled
1 quart Knorr� Chicken Broth
1 cup dry white wine
2 tablespoons blond miso*
1/2 cup mirin*
1/2 cup soy sauce
6 shiitake mushrooms, thinly sliced
3 eggs, scrambled and cooled
1 tablespoon canola oil
6 ounces tofu, cut into 1/2-inch cubes (optional)
2 scallions, thinly sliced.
*Available at specialty grocery stores or in the Asian food section of your local supermarket.
1. Clean the shrimp, reserving the shells.
2. Combine the shells with the garlic, chili, shallots, ginger, chicken broth, and white wine in a large pot and bring to a simmer. Remove from heat and allow to stand, uncovered, for 15 minutes. Strain the liquid into a large pot and return it to a boil. Stir in the miso, mirin, soy sauce and mushrooms. Reduce heat to low and simmer for 10 minutes.
3. Meanwhile, whisk the eggs together in a small bowl. Heat a small nonstick skillet over medium heat. Add the eggs and stir continuously to scramble them. Remove from heat and let cool
4. Heat oil in a large saut�� pan. When the oil begins to shimmer, add the shrimp and saut� quickly, about 1 minute on each side, until shrimp are opaque and just cooked through.
To serve, divide the shrimp, tofu, egg and scallions between 4 bowls, then divide the hot broth among the bowls.