Spicy Dried Shrimp Consomme

• 3 tablespoons dried shrimp
• 1 carrot, thinly sliced
• 1 small onion, quartered
• 1 3-inch piece daikon (Japanese radish), thinly sliced
• 1 tablespoon toasted sesame seeds
• 1 teaspoon ground Korean hot-pepper flakes
• 1 teaspoon chopped fresh ginger
• 3/4 teaspoon salt, plus more to taste
• 1/2 teaspoon sugar
• 6 cups water
• 1 tablespoon rice-wine vinegar
• 1 small bunch watercress, tough stems discarded and tender sprigs and leaves rinsed

1. Place dried shrimp, carrot, onion, daikon, sesame seeds, pepper flakes, ginger, salt and sugar in a large saucepan.
2. Add the water and bring to a boil.
3. Boil for 5 minutes.
4. Lower the heat and simmer, uncovered, for 20 minutes.
5. Strain the broth and discard the vegetables.
6. Stir in the vinegar and watercress, season to taste with salt and serve as a first course before barbecued beef.

shrimp, carrot, onion, sesame seeds, ground korean, fresh ginger, salt, sugar, water, ricewine vinegar

Taken from cooking.nytimes.com/recipes/8825 (may not work)