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 two tomato based soups; easy lamb taco soup and vegetable Cannellini bean soup, broth/stock soup was comforting.
I procrastinated preparing today’s recipe until yesterday and kept changing the soup everyday. I finally zeroed in on this 10 minute soup as I had all the ingredients handy. With some meal prep, this gets done in a matter of minutes.
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 for Noodle Soup?
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
Shirmp noodle soup is a light, filling and satiating Chinese style soup with lots of bok choy. With some meal prep, soup is ready in less than 15 minutes.
- 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.
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 one, use the inner leaves of the head as those are young. Substitute 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 stock is.
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