Shrimp and Ginger Soup

Total Time
35mins
Prep 15 mins
Cook 20 mins

A tasty Asian noodle bowl.

Ingredients Nutrition

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

(2)
Most Helpful

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. :)

teresas October 20, 2010

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. :)

rickoholic83 February 20, 2007

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