April 8th, 2012
In a medium bowl, marinate shrimp in 1 tablespoon soy sauce, vinegar and pepper. Place in fridge while you make broth.
In a wok, heat vegetable oil and sauté ginger, 1 green onion, garlic, and shrimp shells until lightly browned.
Add stock and remaining soy, and simmer for about 1 hour. Strain and discard solids.
Add shrimp and mushrooms to wok with stock and simmer for about 5 minutes. Add sesame oil and sambal.
Divide watercress among bowls and ladle soup over top. Garnish with remaining green onion.
Nutrients per serving: 260 calories, 13 g fat, 28 g protein, 9 g carbs, 1 g fibre. Excellent source of vitamin C.