Description
A quick and cozy bowl of Chinese shrimp noodle soup, filled with vibrant vegetables and succulent shrimp to warm your soul.
Ingredients
- 4 to 5 ounces dried noodles or instant ramen
- 6 to 8 ounces peeled shrimp
- 2 cups Chinese vegetables (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
- Combine 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 adding vegetables, include 2 cups of your selected Chinese vegetables now.
- Cook together until the noodles soften and the shrimp turns pink, about 3 to 4 minutes, monitoring closely to avoid overcooking the shrimp.
- Remove the pot from 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.
Notes
You can customize your soup with different vegetables and noodles based on availability. Store leftovers separately to prevent noodles from getting soggy.