Friday, August 13, 2010

Asian Inspired Seafood & Shirataki Noodles in Ginger-Lemongrass Broth

I created this recipe shortly after I first began my blog over a year ago. Recently, I was looking for a recipe that was simple to prepare with just a few steps and could be done in one pan for a cooking demo I was filming. I took my original recipe, which was delicious to begin with and improved on it by adding a few additional Asian vegetables and a few ingredients to the broth. I also lengthened the cooking time for the broth just a bit for a deeper and richer flavor from the lemongrass, ginger and other ingredients. If you've had the original you will love how the newer version has even more flavor, loads of low carb vegetables, abundant fresh seafood and shirataki noodles. It makes a very satisfying meal in a bowl. This dish can still be done from start to finish in less than 45 minutes. I hope you enjoy.

Asian Inspired Seafood & Shirataki Noodles in Ginger-Lemongrass Broth


4 cups seafood stock (you can make your own or buy pre made)
2 cups water
1 stalk lemongrass, bruised in several places with the back of a large knife
2" knob ginger root, sliced
2 cloves garlic, smashed
shiitake mushroom stems, reserve caps for later, cleaned with damp towel
2 or 3 stalks Thai basil (substitute a little mint if not available)
1/4 tsp. white pepper
1 tsp. reduced sodium soy sauce

1/2 cup shiitake mushroom caps, sliced thin
4 cups bok choy or baby bok choy, sliced, keeping the stems and leaves separate
1/2 cup water chestnuts (rinse and drain canned)
5 to 6 ounces each sea bass (or other firm fleshed white fish) cut into 1/4" thick slices, sea scallops and large shrimp or about 1 lb. your favorite similar combination seafood
1 - 8 ounce package shirataki tofu noodles, spaghetti style, rinsed in cool water and drained
1 1/2 cups bean sprouts
sesame oil, optional

Begin by preparing the broth. Place all of the ingredients for the broth into a large pot. Bring to a simmer on high heat, reduce heat, cover and simmer for about 20 to 30 minutes. After the broth is done strain into a clean pot.

Bring the broth to a gentle simmer and add the mushrooms, bok choy (stems only), water chestnuts, sea bass, scallops and shirataki noodles. Simmer gently for about 2 to 3 minutes, turning the scallops once towards the end of cooking. Add the shrimp, bok choy leaves and bean sprouts. Simmer for about 1 to 2 minutes longer until the bok choy leaves are wilted and the shrimp are slightly pink and done. Serve with a sprinkle of sesame oil if desired.

Nutrition Facts
4 Servings
Amount Per Serving
Calories 190.6
Total Fat 2.3 g
Saturated Fat 0.4 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 0.3 g
Cholesterol 90.8 mg
Sodium 684.4 mg
Potassium 600.3 mg
Total Carbohydrate 13.4 g
Dietary Fiber 2.5 g
Sugars 2.5 g
Protein 30.4 g

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