Shrimp Noodle Soup Recipe
Shrimp, flour noodle, snow peas, cabbage, black mushroom, carrots, in hot broth
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Ingredients
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Broth
Noodles & Shrimp
Vegetables & Mushrooms
Aromatics & Finishing
Method
Broth
- 1
Peel and thinly slice the ginger. Smash the garlic cloves lightly with the side of a knife and leave whole.
- 2
In a large pot, heat 1 tablespoon vegetable oil over medium heat until shimmering. Add sliced ginger and smashed garlic; sauté 1–2 minutes until fragrant but not browned.
- 3
Pour in 6 cups chicken broth and 2 cups water. Add 1 tablespoon rice wine, 1 tablespoon light soy sauce, 1 teaspoon fish sauce, 1 teaspoon white pepper and 1/2 teaspoon salt. Bring to a low boil, then reduce heat and simmer gently for 10 minutes to allow flavors to marry.
- 4
Taste the broth and adjust seasoning with more soy sauce, fish sauce, or salt as needed.
Noodles & Shrimp
- 5
If using dried flour noodles, soak or boil according to package instructions until just tender; drain and set aside. If using fresh noodles, separate them gently and set aside. Keep them lightly oiled with 1 teaspoon sesame oil so they don't stick.
- 6
While broth simmers, prepare shrimp: pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 teaspoon cornstarch, 1 teaspoon sesame oil and 1/4 teaspoon salt; this gives a light velveting and seasoning.
- 7
When broth is simmering and vegetables are nearly done (see next section), add shrimp to the broth in a single layer and simmer gently 2–3 minutes until shrimp just turn pink and opaque. Do not overcook.
Vegetables & Mushrooms
- 8
If using dried black mushrooms, rehydrate them in warm water for 20–30 minutes, then drain, squeeze out excess water and slice into strips.
- 9
Prepare vegetables: trim snow peas, thinly slice cabbage, and julienne carrots. Slice green onions and chop cilantro for garnish.
- 10
- 11
Add cabbage and snow peas and simmer another 1–2 minutes until vegetables are tender-crisp. Vegetables should retain some bite.
Assemble & Serve
- 12
Divide the cooked noodles among 4 bowls (approximately 2 oz noodles per serving).
- 13
Ladle hot broth and vegetables over the noodles, distributing shrimp evenly so each bowl gets several pieces.
- 14
Garnish each bowl with sliced green onions and cilantro if using. Drizzle with a little chili oil to taste and serve with lime wedges on the side for squeezing over the soup.
- 15
Serve immediately while hot.