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
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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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