Gingery Broth with Wilted Greens
Prep Time20 minutes mins
Cook Time20 minutes mins
Resting Time10 minutes mins
Total Time50 minutes mins
Course: Soup, starter
Cuisine: vietnamese
Keyword: broth, fish sauce, ginger, gluten free, greens, Onions, shrimp
Servings: 4 bowls
Author: GFchow @ gfchow.com
- 1 tablespoon neutral oil vegetable or canola
- 1/2 medium onion sliced (red, white or yellow)
- 5 cups cold water
- 1/2 teaspoon kosher salt
- 1 tablespoon fish sauce
- 8 ounces chopped greens (mustard greens, kale, radish tops, and/or spinach) approx. 1-2 big handfuls; making sure any fibrous stems are removed
- 1 1/2 teaspoons finely chopped ginger fresh
- 1 lb. raw, peeled, and deveined shrimp (whole or chopped), preferrably 10-15 count, optional
- kosher salt fish sauce, chopped scallions, crispy shallots can be added as final flavor boosters, if desired
Heat oil in a medium pot over medium heat. Once oil is hot, add onion to the pot and cook, stirring occasionally until onions have softened but not browned, about 3 to 4 minutes. Then add water, salt, and fish sauce.
Increase heat to medium-high and bring broth to a soft boil. Once it boils, cook for 3 to 5 minutes.
Next, add a big handful or two of chopped greens and cook until greens are wilted, approx 3 minutes.
Add ginger and shrimp (if desired) to the broth. As soon as the shrimp turn color on both sides (approx 1-2 minutes), they're cooked through. Remove pot from heat and let broth flavors meld, uncovered, for 5 to 10 minutes.
Ladle into separate bowls or one large bowl and finish with flavor boosters (more kosher salt and/or fish sauce, chopped scallions, crispy shallots, etc.) as desired.
Add water if the broth is too gingery.
Prepped, pre-packaged greens can be used to simplify this recipe. Just make sure any fibrous stems are removed.
If you’re not a fan of shrimp, use tofu or fish (salmon, talapia, sea bass, etc.). Cut into 1-1 1/2" slices.
Rice noodles can be added to the soup. If using, place noodles into the bowl and then ladle broth and greens on top. To avoid the soup from becoming starchy and cloudy, do NOT add noodles to the pot unless you plan on finishing all of the soup in one sitting.
Tip for reheating soup: To keep shrimp/fish from overcooking, remove shrimp/fish from the broth and add shrimp/fish back into broth once the broth has been reheated.