Shrimp Daikon Soup
A lone shrimp sails above sunken daikon and a shining, red seafloor [Photo credit: Alex Paternostro]
by Seth Paternostro
October 29, 2021
The foundation of any soup is water, to which all manner of meats, fruits, and veggies can lend their flavors. A roux, rice, or quick blend could thicken it or fill in a stew, but I’d rather not turn a hefty hog into goo and mush little shrimp, too. So, let’s keep things clear (literally) and add just what we need on top (AKA garnishes).
Serves 6
Total time
30 minutes
Equipment:
cutting board, chef’s knife or cleaver, tasting spoon, medium-sized pots, fine mesh strainer, cheesecloth
Tableware:
bowls and spoons
Ingredients
1 lb pork belly
1 clove garlic
1-inch ginger
1 scallion white
1 tbsp Shaoxing wine
6 cups water
½ lb small shrimp, peeled and deveined
6-inch large daikon
Scallions, to garnish
Cilantro leaves, to garnish
Rice wine vinegar, as needed
Peanut oil, as needed
Salt, as needed
Instructions
Set out all equipment, tableware, and ingredients. Wash the vegetables.
Heat the pot over medium. Peel, and smash 1 clove garlic and ½-inch ginger. Cut off 1 scallion white, and smash it, too.
Add a thin layer of oil to the pot, toss in the crushed aromatics, and stir briefly. Drizzle in 1 tbsp Shaoxing wine, and let the alcohol evaporate. Pour over the water, add 1 tsp salt, then bring to a light boil.
Add the pork to the water. Cook for 5 minutes, then remove for another use, such as Twice-Cooked Pork Belly Stir-fry.
Meanwhile, peel, and slice the daikon into ¼-inch thick half-moons. Thinly slice the scallion, and finely julienne the ginger for the garnishes.
Filter the broth through cheesecloth set on a fine mesh strainer into another pot.
Bring to a light simmer, taste, adjust with salt and rice wine vinegar, add the daikon, and cook for about five minutes or until softened.
Right before serving, add the shrimp, and gently simmer until opaque, about a minute.
Divide among individual bowls, and garnish with the scallion slices, cilantro, and ginger.
Enjoy this comforting shrimp-pork combo anytime and anywhere.
NUTRITION FACTS:
Calories 120 Total Fat 8.3g (11%) Saturated Fat 2.5g (12%) Cholesterol 104mg (35%) Sodium 361mg (16%) Total Carbohydrate 3.7g (1%) Dietary Fiber 1.2g (4%) Total Sugars 1.8g Protein 8.8g Vitamin D 0mcg (0%) Calcium 30mg (2%) Iron 0mg (3%) Potassium 136mg (3%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
Cooked the dish? Please share it with friends!
Tag us on Instagram @ouramericancuisine, join our mailing list, and follow us on social media for more of our favorite recipes, essays, and more!