Woke up Friday morning to a bitter, wintry day (-5F /-23C) degrees) in Honesdale, Pennysvania, our kind of town. The forecast for Saturday predicted from 2-10 inches of snow. Hoping for a blizzard, we gleefully decided I should make a big pot of soup, with what ever I had on hand because nobody wanted to go to the supermarket. Japanese? Why not, I had the needful.
I love cooking in my donabe clay pot! I love it’s shape and it’s perfect for a dashi broth soup. Homemade dashi broth is so easy to make and much better than the little powdered package mixed with water.
I don’t know what I intended to do with this turkey thigh but that’s why I have a downstairs freezer, in case of The Apocalypse or a handy-dandy blizzard; we got neither but I was ready.
I like pasta shaped vegetables. I have a manual vegetable pasta maker, but if you don’t want to go there, try prepared Mann’s kohlrabi linguine from the supermarket vegetable section. Kohlrabi holds up well when cooked, maintaining a firm pasta texture. I’ll use these again!
I always have a bag of shelled, deveined shrimp in the freezer because; I don’t know, I like shrimp and always find a use for them. Creole gumbo can occur with the addition of the crab bodies and chicken parts in the freezer. Winter is here.
There’s something appetizing about a Japanese soup in a donabe. Green vegetable laden, flavorful, light on the meat/fish ingredients, yet filling and satisfying. My husband, unusually, wanted this.
I made a double batch of dashi broth (12 cups), but if you want to make half as much, the broth will store well in the refrigerator for a week. Once the broth is made, ingredients are up to you. I used what was available in the fridge and freezer 🙂
Turkey and Shrimp in Dashi Broth
12 cups homemade, seasoned dashi broth
1 turkey thigh
1 package Mann’s kohlrabi linguine
1 cup snowpeas
5 hard boiled eggs
1 1/2 cups shelled and deveined shrimp
2 generous handfuls of baby spinach
Bring the broth to a boil, add the turkey thigh, then simmer for 45 minutes -1 hr. Remove the skin and bone from the thigh, then coarsely chop. Return the turkey to the pot with the kohlrabi, snowpeas and eggs, bring to a boil and then simmer for 5 minutes. Add the shrimp for 3 minutes, then stir in the spinach and remove from flame.