San Mateo Pico De Gallo Shrimp Soup
Ingredients
Chicken stock
1 Zucchini
1 florret Broccoli (head)
Marie's Mango Pico De Gallo
(or Mango, red or white onion, and red bell pepper)
Udon noodles
Soy sauce
Fish stock
Ginger
Teriyaki Sauce
Rosemary
Shrimp (or Chicken or soy etc)
Salt and Pepper
Start by putting a cup of water into a pot large enough for all the ingredients, like a quart
Turn up the fire to boil
Quickly add a can of chicken stock or broth ( you may need more or water)
Add one full cup of Marie's Mango Pico De Gallo (if you don't have it dice up a mango in to small pieces, add some white onion, and some red bell pepper all diced)
Add a whole sliced Zucchini and the chopped head of a floret of Broccoli (you can also wait a little while to add the broccoli if fine enough)
Lightly boil until the veggies are almost olive green (done) and the mango has become one with the stock
Quickly add Udon noodles, with a splash of soy sauce, a teaspoon of fish stock, some mashed ginger (not more than about 1/2 teaspoon), a splash of teriyaki sauce and some rosemary powder or whatever kind you have. The Udon noodles should become flexible before you add the last ingrediant -
Then add a hand full of peeled de-veined shrimp (or alternate meat such as chicken or veggie such as Soy)
Turn off the stove so the shrimp cooks but does not become rubbery.
Add salt and pepper to taste.
I recommend serving in a turquoise blue bowl so the coral color of the shrimp and the yellow color of the stock stand out.
If you wish you can also use a splash of white wine for flavor when you add the Udon noodles. Udon noodles are generally served with clear broths, but this is still light enough to give weight yet not compete with the Udon noodles.
Omitting all the meat and fish, this makes a great veggie soup too!
Cheers!