Easy shrimp noodle soup is the best soup for crazy weeknight dinners. With some meal prep, soup is ready in less than 15 minutes.
Warm Winter Soups
Warm soups are very comforting in freezing temperatures and light broth soups with some carbs, veggies and protein is a hearty meal. Easy shrimp noodle soup is one of such soups. After posting two tomato based soups; easy lamb taco soup and vegetable Cannellini bean soup, broth/stock soup was comforting.
Shrimp Noodle Soup
This is a quick, easy 15 minutes soup with some meal prepping. Cooked noodles, bok choy and shrimp are served in a flavorful stock. The beauty of this soup is that we can easily customize the protein, green leaves and seasoning to our taste.
Meal Prep Idea
Prepare stock ahead of time and the soup gets done in a matter of minutes. With premade stock, all you need to do is cook noodles, heat up the stock and assemble it. A great recipe to have on weeknight menus or when cooking for one.
Why Homemade Stock?
With homemade stock you have the flexibility of seasoning it to your liking, especially salt. Noodle soup is basically noodles in stock and a good flavorful stock is a key to a tasty noodle soup. So for this soup, a simple stock is the best. Hence, do not load your stock pot with a variety of herbs and veggies. Just onion, ginger, scallions go a long way and I make chicken or goat stock at home.
Which Noodles to use?
Use any noodles that you have in your pantry. Egg noodles, hakka noodles, ramen and even fresh noodles work for this soup. Though I listed 3 oz of dry noodles in the recipe, adjust the quantity depending on your appetite.
How to prepare Noodle Soup
- Heat stock.
- Cook noodles and blanch bok choy.
- Assemble the soup
Shrimp Noodle Soup Recipe
Easy Shrimp Noodle Soup Chinese Style
- Two saucepans
- Cutting Board
- 2 ½ – 3 oz Dry Noodles
- 1 small Baby Bok Choy
- 1 Scallion greens chopped
- 1 ½ cups Homemade Stock or store bought
- 6 extra large Shrimp peeled and deveined or any size of your choice
- Pinch of Black or White Pepper Powder
- Salt to taste
- ½ tsp Light Soya Sauce
- Trim the bottom of the bulb and separate the leaves. If using regular bok choy, use the inner leaves of the bulb as those are young. Finely chop scallion greens.
- Boil 4 cups of water, add noodles and cook for 2 minutes. Simultaneously heat up stock.
- Add bok choy and cook for another couple of minutes. Basically follow instructions on noodles packet and add bok choy two minutes before noodles are al dente.
- Drain noodles and bok choy, run under running water and keep aside until ready to serve. It is better to drain the noodles and serve right way so that noodles are warm.
Heat Stock & Cook Shrimp
- In a separate pot bring stock to a boil.
- Add shrimp and cook until shrimp curl up, about 1 – 2 minutes depending on the size of the shrimp.
- In a serving bowl take scallions, pepper powder and salt if need.
- Pour stock over it and add soya sauce. Add more soya sauce for stronger flavor.
- Place noodles in the center of the bowl, shrimp and bok choy to the side.
- Serve right away.
- Noodles – use any kind of noodles you have on hand and adjust the quantity depending on the appetite. I used ½ packet of egg noodles, about 3 oz and that was a little too much for my appetite.
- Bok Choy – use baby bok choy and if you can’t find one, use the inner leaves of the bok choy head as those are young. A substitute is any green leaves of your choice; spinach or collard greens.
- Shrimp – Cooking time of shrimp depends on the size of the shrimp.
- Seasoning – Adjust salt, pepper powder and soya sauce depending on how flavorful or flavorless the stock is.
Check out the Blogging Marathon page to see what other Blogging Marathoners are doing this BM#106