The shrimp shells left from making the shumai yesterday became the base for tonight’s dinner; along with an onion and garlic, plus some white wine, they simmered into a really nice broth. Bean thread noodles and blanched baby bok choy rounded out the soup, and scallions and cilantro finished it. We drank the rest of the cheap white- a 120 Sauvignon Blanc- which for 6 bucks was peachy, had good acidity, and went well with the soup. Hard to argue.
