Asian Shrimp and Noodle Soup
Introduction
Asian Shrimp and Noodle Soup is a warm, hearty dish that brings comfort on chilly days. With fresh ingredients and bold flavors, it's a delightful meal that your family will love.
Why Make This Recipe
This soup is not only delicious but also easy to prepare. It’s a great way to enjoy healthy shrimp and nutritious vegetables. Plus, it’s perfect for busy weeknights when you want something quick yet satisfying.
How to Make Asian Shrimp and Noodle Soup
Making this soup is simple and takes just a little time. Gather your ingredients, follow the easy steps, and you will have a steaming bowl of soup ready to enjoy!
Ingredients
- 2 tablespoons (30 mL) toasted sesame oil
- 1 large leek, white and green parts only (halved and thinly sliced, roughly 6 ounces)
- 2 teaspoons packed freshly grated ginger
- 8 ounces shiitake mushrooms (stems removed and caps thinly sliced)
- 5 scallions (thinly sliced)
- 10 cups (2½ quarts) low-sodium chicken broth
- 1 teaspoon soy sauce
- 4 ounces No Yolk Dumpling Noodles
- 3 tablespoons white miso paste
- pinch dried red pepper flakes
- 1 lb (16 oz) raw deveined shrimp (26/30 count)
- kosher salt
- freshly ground black pepper
- thinly sliced scallions
- fresh Thai basil leaves
Directions
-
Heat the sesame oil in a large soup pot over medium heat. Add the sliced leeks and sauté for 4 to 5 minutes, stirring often, until soft and translucent. Increase the heat to medium-high, then add the grated ginger and sliced shiitake mushrooms. Sauté until the mushrooms are cooked through and lightly caramelized, about 3 to 4 minutes.
-
Add the scallions and sauté for 1 to 2 minutes. Pour in the chicken broth and soy sauce, bringing everything to a rapid simmer. Stir in the miso paste and red pepper flakes until fully dissolved.
-
Toss in the No Yolk Dumpling Noodles, cooking until just shy of al dente. Reduce the heat to low, add the raw shrimp, and cook for 1 to 2 minutes until they turn pink. Check that the noodles are al dente. Season with salt and pepper, and top with thinly sliced scallions and Thai basil leaves. Serve warm!
