Description
A cozy and comforting bowl of shrimp noodle soup, packed with vibrant vegetables and aromatic flavors.
Ingredients
- 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
- Begin by combining 4 cups of chicken stock or vegetable stock in a small stockpot. Add 1 teaspoon of fish sauce, 1 star anise, 1/4 teaspoon garlic powder, 1/4 teaspoon ground white pepper, and 1/4 teaspoon salt. Cover and bring to a simmer over high heat.
- Once the broth reaches a simmer, add 4 to 5 ounces of dried noodles or instant ramen and the peeled shrimp. If you choose to add vegetables, now is the time to include 2 cups of your selected Chinese vegetables.
- Cook everything together until the noodles soften and the shrimp turn pink, which takes about 3 to 4 minutes.
- Remove the pot from the heat immediately to prevent further cooking. Transfer the soup into bowls to serve.
- Discard the star anise. Top with diced scallions and chili crisp if desired for an added kick of flavor.
Notes
Experiment with different vegetables to find your favorite combination. For added freshness, consider garnishing with chopped herbs.
