Description
A comforting shrimp noodle soup that combines a flavorful broth with fresh ingredients, perfect for any occasion.
Ingredients
Scale
- 4 to 5 ounces dried noodles or instant ramen
- 6 to 8 ounces peeled shrimp
- 2 cups Chinese vegetables (such as bok choy, Napa cabbage, baby spinach, or bean sprouts)
- 4 cups chicken stock or vegetable stock
- 1 teaspoon fish sauce (optional)
- 1 star anise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon salt (plus more to taste)
- 1 diced scallion (optional)
- 1 tablespoon chili crisp (optional)
Instructions
- In a small stockpot, combine 4 cups of chicken stock (or vegetable stock), 1 teaspoon of fish sauce, 1 star anise, 1/4 teaspoon of garlic powder, 1/4 teaspoon of ground white pepper, and 1/4 teaspoon of salt. Cover and bring to a simmer over high heat.
- Once simmering, add 4 to 5 ounces of dried noodles (or instant ramen), 6 to 8 ounces of peeled shrimp, and 2 cups of Chinese vegetables. Cook for 3 to 4 minutes until the noodles are softened and the shrimp turns pink.
- Remove from heat immediately and transfer to bowls to prevent overcooking the shrimp.
- Discard the star anise and top each bowl with 1 diced scallion and 1 tablespoon of chili crisp if desired.
Notes
Adjust the broth seasoning to taste and serve with fresh scallions for garnish. Can be made vegetarian by swapping shrimp for tofu.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg