Japanese-Style Shrimp Soup

For fans of Asian cooking — a Japanese-style soup with an exotic taste and aroma. We've all heard about Japan — that it's a mysterious country, with its own customs and a cuisine built largely on seafood recipes. Actually traveling there may be out of reach for most of us, but you can get a little taste of Japan right at home without even buying a kimono. Just pick up some shrimp and you're there — simply turn them into this shrimp soup. The recipe I found isn't for the wealthy, exactly, but it's manageable for anyone who has a little money left over after payday. You can make it for a holiday or a weeknight, just to treat yourself or someone you love. The only tricky part for me was peeling the shrimp; I won't claim I've mastered it, but I find it's easier to peel them once they're already cooked.

KiraMir

Recipe author

Composition / ingredients

Servings:

Shrimp

250

Tomatoes

Garlic

Onion

Rice (cooked)

Tomato paste

Bay leaf

Dill

Cilantro

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 11 g

Fats 4 % 1 g

Carbohydrates 48 % 11 g

87 kcal

GI: 45 / 55 / 0

Cooking method

Cooking time: 40 min

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So, take the shrimp, boil them in salted water, and peel off the shells. Cook them only briefly — 5–10 minutes, until they turn bright orange and float. Dunk them in cold water; the shells come off more easily that way. Cook the rice. To the shrimp broth, add the finely chopped tomato and garlic. Sauté the onion and add it to the pot too, along with the tomato paste, rice, herbs, and finally the shrimp. Cook them just 3 minutes more; once the soup boils, turn it off and let it sit, covered, for about 5 minutes so the shrimp turn juicy. That's it — the Japanese-style shrimp soup is ready. Enjoy!