Boil some shrimp broth over medium high heat. Add a little bit of minced garlic and minced ginger. Add a few sun dried tiny anchovies. Add a pinch each of turmeric and five spice powder. Add a small splash of rice vinegar. Add sea salt, white pepper and a few drops of sesame oil.
After the dried anchovies reconstitute, add a julienne sliced green onion, a squeeze of lime juice, a few slices of chili oil packed lotus root, a few snow peas and a little bit of sliced red bell pepper. Don't over cook the vegetables. The vegetables should still have a crispy bite to them.
Center the cooked noodles in a shallow soup bowl. Spoon the vegetables around the noodles. Lay the fresh enoki mushrooms around the noodles on top of the vegetables. Pour the soup broth and the anchovies over the enoki mushrooms. The hot broth is warm enough to cook the enoki mushrooms. Place some seaweed salad on top of the noodles in the center of the plate.
This soup is so very healthy! It has a nice eye appeal too. The chili oil packed lotus slices are crisp and spread spicy heat through the soup. The rice vinegar, lime and ginger flavor is so nice in the broth! The anchovies add a pleasantly mild seafood flavor and they are not salty like european anchovies. The seaweed salad, lotus root packed in chili oil and the sun dried anchovies can be found in a Chinese market. Yum! ... Shawna
