Asian Shrimp and Noodle Soup

Serving Size: 6

This recipe is an Asian twist on a classic chicken noodle soup. Chicken is swapped with fast-cooking raw and deveined shrimp, traditional herbs are replaced with freshly grated ginger and red pepper flakes, and the broth is infused with white miso paste and a touch of soy sauce. Thinly sliced scallions and fresh Thai basil for garnishing!


  • 2 Tbsp toasted sesame oil
  • thinly sliced scallions, for garnish
  • freshly ground black pepper
  • sea salt
  • 1 Pound raw, deveined shrimp (26/30 count)
  • pinch of dried red pepper flakes
  • 3 Tbsp white miso paste
  • 4.5 Ounce No Yolk Dumpling Noodles
  • 1 tsp low-sodium soy sauce
  • cup low-sodium chicken broth
  • 5 scallions, thinly sliced
  • 8 Ounce shiitake mushrooms, stems removed and thinly sliced
  • 2 tsp packed freshly grated ginger
  • 1 large leek (tough stems discarded), halved and thinly sliced (roughly 6 ounces)
  • fresh Thai basil leaves, for garnish


  1. Heat the sesame oil in a large soup pot over medium heat. Add the sliced leeks, and sauté them for 4 to 5 minutes, stirring frequently, until they are soft and translucent. Increase heat to medium-high, and add the grated ginger and sliced shiitake mushrooms. Sauté the mushrooms, stirring occasionally, until cooked through and lightly caramelized (3 to 4 minutes).
  2. Add the scallions, and sauté for 1 to 2 minutes. Add the chicken broth and soy sauce to the pot, and bring to a rapid simmer. Add the miso paste and red pepper flakes, and stir until completely dissolved.
  3. Add the No Yolk Dumpling Noodles, and cook for until just shy of al dente. Reduce heat to low and add the raw shrimp, and continue to cook for 1 to 2 minutes or until pink and no longer translucent and the noodles are al dente. Season soup to taste with salt and pepper.
  4. Serve soup and garnish with thinly sliced scallions and fresh Thai basil leaves.

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Compensation for this post was provided by New World Pasta via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of New World Pasta or AOL.