Asian Shrimp and Noodle Soup
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
- 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).
- 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.
- 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.
- Serve soup and garnish with thinly sliced scallions and fresh Thai basil leaves.
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