A Fabulous, Easy Soup for All 2009 Pinot Grigio Lovers!
An unsually hard rain this week made it really feel like fall. The air is crisp and fresh and smells of wet leaves and pumpkins. It made Mrs. Vino feel like something warming. For rainy nights, there is nothing I enjoy more than hot and sour soup. I had never tried this soup paired with 2009 Pinot Grigio. The slightly tart, slightly spicy character of the soup was an amazing match for the fruity tartness of the PG. Since there’s more rain in the forecast, I thought I’d share the recipe!
Hot & Sour Soup with Shrimp
32 ounces reduced sodium chicken broth
1 1/2 cups pineapple juice
1 1″-chunk of ginger, split in half
4T low sodium soy sauce
4T rice wine vinegar
1 big handful of mushrooms, sliced (let’s say 8 mushrooms – wow, that’s a big hand)
1/4 – 1/2 t. red pepper flake (too scary? start with 1/4 t. and add more if needed)
1 T olive oil
1/3 package soba noodles
Shredded cabbage, carrots, pea pods, daikon, tiny broccoli florets or other sturdy veggie
6 green onions, split lengthwise, then cut in 1/2″ pieces
1/2 lb raw peeled shrimp (if big shrimp cut into little pieces – if little shrimp, they are OK as they are)
Sesame oil for drizzling
First, pour yourself a chilled glass of 2009 Pinot Grigio. Then,in a medium large non stick pot over medium high heat, heat the olive oil. Add the mushrooms and the red pepper flakes and saute until the mushrooms take on color (careful, don’t stick your head over the pot, this is going to be pungent). Add the ginger, chicken broth and pineapple juice. Bring to a boil then reduce to a vigorous simmer for 10 minutes. While the stock is cooking, prepare the soba noodles according to package directions (up to drain and rinse). After 10 minutes of simmering, add the shrimp, soy and the rice wine vinegar to the stock. Let simmer vigorously for another 5 minutes until shrimp are pink and opaque. Then remove the ginger from the stock with a slotted spoon. And now we assemble:
In the bottom of some pretty Asian style bowls, put a little nest of the soba noodles. Top with a half-handful of shredded veggies (let’s call it a quarter cup of at least 2 of the veggies). Top with chopped green onions. Pour the soup over the top, making sure you get shrimp chunks and mushrooms.* Top with another sprinkle of green onions. Pour yourself another glass of 2009 Pinot Grigio in celebration of the excellent job you did! Enjoy.
*You can actually make this soup with leftover cooked peeled shrimp too! Just add it to the bowl at the end instead of putting it in the pot and simmering with the broth. Even easier.