10-minute soup

I spontaneously found a way to use up several of our odder ingredients at once last night, in a way that pleasantly accentuates their flavors.  The shungiku and amaranth greens really shine through in something this simple.  This was partly dependent on ingredients I keep in my cupboard, namely Udon noodles (a thick Japanese noodle, but you could sub egg noodles) and Tsuyu soup base (a starter broth for Japanese noodle soups, called hontsuyu or mentsuyu - basically soy sauce, rice wine, and sugar -- you could sub any chicken, fish, or vegetable stock with comparable results).  And I realize this is a warm dish in our warm weather, but it was perfect yesterday when I came in from cutting grass and was sitting near the swamp cooler.

10-minute soup
about 5 cups water or stock
3-4 tablespoons soup base
two shallot scapes, chopped
one handful shungiku greens, chopped
one handful amaranth greens, chopped
two bundles udon noodles
white (or black) pepper to garnish

Start the water to boil and add your stock flavoring.  As it heats, throw in the scapes and greens.  About the time it comes to a boil, add the noodles.  Udon cook quickly (<5 minutes) so you won't have to wait long.  Turn off heat, serve, and sprinkle with white pepper.

Shungiku: best wrapping leaf ever!

I'm SO excited, I have to tell you how tasty my meal was tonight - thanks to Shungiku leaves.  They're the PERFECT leaf for wrapping other food because:

1. They're not brittle, so they won't crack - and they roll really nicely
2. They're thick and sturdy enough to keep food from poking through
3. Their flavor is really tasty, but subtle - so it doesn't over-power whatever you put inside

My husband and I rotisseried a duck tonight.  We mixed the duck meat and skin with some mango chutney, then laid the mixture plus chopped Onion Scapes inside Shungiku leaves and rolled.  Magnificent! (if I do say so myself : )  Then I put the duck carcass inside the crock pot with water, onion scape, herbs from my share (English Thyme & Tarragon) plus ginger and lemon.  It will make a beautiful stock while I sleep - and tomorrow, I'll throw some of the other greens from my share in the stock to make a tasty soup.  Yum, yum, yum.  Lovin' my share!

Recipes: Shungiku

Shungiku Salad with Sesame Soy Dressing

Recipes: Shungiku

 

Here's a recipe on Flavor Hub.  Even though the recipe says to remove the stems, it looks like the stems are included in the photo.  And David says to use the stems for stir frying or steaming.  Leaves can be used for salads - or to include in the stir fry or steaming.