Turkey and Shrimp in Dashi Broth

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.

 

 

 

 

 

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in Asian, Cooking, Food and Wine, Japanese, Main dishes, Recipes, Soup and tagged , , , , , , , , . Bookmark the permalink.

5 Responses to Turkey and Shrimp in Dashi Broth

  1. Janet says:

    Great looking soup, gorgeous donabe pot, and clever use of ingredients when there is a blizzard blowing. Here in the mountains of Colorado we had a blizzard too. Nothing like sound to weather those kinds of storms.

  2. Mad Dog says:

    That looks delicious – you’ll need a big walk in freezer one day 😉

  3. Stella says:

    Do you have a recipe for the home made dashi please?

  4. That is an amazing blend of greens and protein for a winter dinner.
    Would love to give this recipe a try 🙂 thanks for sharing!

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