Gingered Shrimp Soup

Ingredients

6 quarts water
¼ tsp. Lemongrass Flavor
4 oz. Shrimp Base
12 shitake mushrooms, stems removed, thinly sliced
1 yellow pepper, julienne
8 scallions, sliced thin on a bias
1 red pepper, julienne
4 carrots, peeled and julienne
4 ribs celery, sliced thin on a bias
1 lb. rock shrimp
2 tsp. Garlic in Oil
1 Tbsp. olive oil
1½ Tbsp. Ginger Puree
2-3½ oz. packages bean threads
10 oz. spinach, stemmed and washed

Instructions

(yields 2+ gallons)

Soak the bean threads in 1 gallon of warm water for 5-10 minutes. Heat oil and sauté the Ginger Puree and Garlic in Oil. Add the shrimp and sauté for 3-5 minutes. Add vegetables and sauté until tender. Mix the Shrimp Base, water and Lemongrass Flavor and add to vegetable mixture. Simmer for 5-10 minutes. Drain the bean threads and add to soup.