Ramen and Shrimp Soup
"A good soup to serve with any kind of Asian meal. This comes together quickly while the main dish is being prepared. Also great by itself for lunch."
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 (14 1/2 ounce) can chicken broth
- 2 cups water
- 1 1⁄2 cups frozen stir fry vegetables
- 1 (3 ounce) package chicken-flavored ramen noodles
- 1 (4 ounce) can baby shrimp, drained
directions
- Combine broth, water and vegetables in a large saucepan, bring to a boil.
- Partially break up noodles; stir into boiling broth.
- Reduce heat, cook covered 3 to 4 minutes.
- Stir in shrimp and contents of ramen seasoning packet.
- Cook 3 to 4 minutes or until thoroughly heated.
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Reviews
-
Quick and easy for those nights that you just don't feel like cooking. Instead of frozen stir fry veggies, I added a box of frozen snow peas, a can of bean sprouts, a jar of mushrooms, and half of a can of baby corn (that I cut into pieces). I also used frozen baby shrimp (defrosted) instead of the canned. Hubby liked this with a little soy sauce stirred in and eggrolls on the side. It saved me when I just didn't want to cook.
RECIPE SUBMITTED BY
Ginny Sue
United States
“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter.
I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week
Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner.
During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly.
I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture.
DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.
