Shrimp and Ginger Soup

Submitted by Outta Here

"A tasty Asian noodle bowl."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 tablespoon peanut oil
• 1 garlic clove, peeled and chopped
• 2 tablespoons fresh ginger, peeled and chopped
• 2 (15 ounce) cans chicken broth
• 2 cups water
• 1 lb Chinese egg noodles
• 20 medium shrimp, peeled and deveined
• 1 lb cake tofu, diced (optional)
• 10 spinach leaves, stems removed
• soy sauce, to taste
• 2 scallions, chopped (white part and some green, for garnish)

directions

1. Heat the peanut oil in a Dutch oven.
2. Add the garlic and ginger and sauté for 2 minutes.
3. Add the broth, water, and noodles and bring to a boil.  Cook until noodles are done.
4. Reduce heat to simmer and add shrimp and cook 2 minutes.
5. Add the tofu and spinach, and cook for 3 minutes more.
6. Add soy sauce and serve with the green onion garnish.

Reviews

[teresas]

Very good! I made it for lunch on a short RV trip. Left out the tofu but did add some chili paste like a reviewer suggested. My liquid held up great but I did use the soft soba noodles so they heated up quickly. For a light lunch it was great if I was to prepare it for a hearty dinner I would add more of the shrimp. Thanks for posting. :)

 

[Stacee R.]

This is a wonderful, tasty soup! I did, however, have a slight problem when cooking the noodles. With 4 minutes left to go (according to the package directions) the liquid was rapidly disappearing. Luckily I had another can of chicken stock so I added it and was able to finish the noodles. Other than that I followed directions as posted except for adding some chili paste for a little kick. ;) I see myself making this soup often but I would like to try it with more shrimp and spinach because I thought they got a little lost in all the noodles. Don't get me wrong, this soup is great as is and I really enjoyed it! Thanks so much for posting, mikekey! It was perfect for a cold, windy, Seattle day. :)