Dashi with Shrimp and Rice Noodles from Soup: A Way of Life by Barbara Kafka

Ingredients

• 3 tablespoons fermented black beans
• 1 cup (20 g) cilantro leaves, for serving
• Two 1.7- ounce (50- g) packages rice sticks or bean vermicelli cooked in 1½ quarts (1.5 l) boiling water for 5 minutes, drained, and tossed with 2 teaspoons vegetable oil
• 4 medium scallions, trimmed to 8 inches (20 cm), whites cut across into 2 pieces each and then in half lengthwise, greens cut across into thin slices
• Kosher salt, to taste
• 2 tablespoons hair-thin strips peeled ginger
• ½ pound (225 g) button mushrooms, trimmed and wiped clean
• 2½ cups (625 ml) Dashi or instant dashi
• 1½ pounds (675 g) medium shrimp, peeled and deveined, shells reserved
• ½ ounce (15 g) dried shiitake mushrooms
• 2 cups (500 ml) boiling water
• 4 ribs bok choy (very little of the green leaf), cut across into narrow strips