Vermicelli Shrimp Tempura And Fish Cake In Dashi Soup

Hi my dear steemian friends, it's still cold here in Seattle. I feel I want to eat something different for dinner. Soup is the best in the cold weather but for some reason, it is hard to eat out with Adam since he will cry and scream or even run around a restaurant like it's his own house.

So, we have to eat at home all the time. My choice is Dashi soup, even though I didn't serve with udon, but vermicelli noodle is good and safest for my son and my husband who both have allergy with wheat at 100%.

My own original recipe.
Prep Time: 30 minutes / Cook Time: 20 minutes

Ingredients:

cooked vermicelli or udon
Shrimp tempura
Some fish cake
Dashi soup
chives

Method:

In a bowl, arrange some vermicelli noodles, slice fish cake and tempura shrimp, then add the dashi soup. Serve with some of cooked kelp or chives.

Enjoy.

For fish cake:

Ingredients:

1 medium white fish fillet
1 tbsp sesame oil
1 teaspoon garlic powder
3/4 tbsp cornstarch
black paper and salt

Method:

Wash the fish fillet, dry it up with a paper towel, then cut into small pieces. Using a grinder, blend the fish until it's really smooth.

In a bowl, add all the ingredients and mix it until it's like a ball clump together. Use a plastic wrap to make the shape you like, and pan fry it with a little oil over low heat until it's cooked.

Cool it down.

For the tempura:

Ingredients:

1/2 lb jumbo shrimp
1 1/2 cup all purpose flour
1/4 cornstarch
1 3/4 cups (or more) refrigerated chicken broth
1 1/2 teaspoon garlic powder
1/2 teaspoon of baking soda
Black pepper and salt
Vegetable oil to fry

Method:

Unshelled the shrimp with tail on, then wash. In a bowl, mix all the batter ingredients, and dip the shrimp by holding the tail then fry into a pan with hot oil over medium-low heat.

For the dashi soup:

Ingredients:

8 oz of dried kelp or less if you like light taste (clean with dumb cloth)
60 gram of bonito flakes
2 liter of water

Method:

Boil 2 liters of water, when near boil, turn off the heat and add the dried kelp then remove the pot immediately. Slowly add the bonito flakes, do not stir, otherwise the soup will look cloudy.

Cover and leave it for 15 minutes or until all the bonito flakes sink to the bottom, strain the soup using a strainer or some of them using a clean cloth to strain.

Reboil if you are going to serve.