Shrimp Chinese Style Noodle Soup

Recipe Rating:
 5 Ratings
Serves: four to six
Prep Time:
Cook Time:
Cooking Method: Stove Top

Ingredients

one lb fresh cooked peeled deveined small shrimp
one half c sliced green cabbage
one half c chinese snow peas
one half c sliced fresh mushrooms
one half c green onions sliced
one half c bean sprouts, fresh
3 pkg oriental flavored top ramen
8 c water

The Cook

Jodi Mueller Casolari Recipe
x1
Lightly Salted
Ogden, UT (pop. 82,825)
oldfashionedcook
Member Since Sep 2010
Jodi's notes for this recipe:
I got this recipe from my step-mother. It is absolutely yummy. I had actually forgotten it until I saw a recipe on-line quite like it called Asian noodle soup. It's quick and easy.
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Kitchen Crew
A fun - and tasty - shortcut to wonderful soup! Have it on its own for a lovely lunch, or serve it as a starter for an Asian-flavored feast!

Directions

1
Put eight cups of water in large pot heating on medium heat just up to boil, then turn to low
2
Take the three packages of ramen and remove the seasoning packets, setting the noodles aside and adding the seasoning packets to the water
3
Take the mushrooms, the cabbage, and the green onions, slice them and add to water simmering on low approximately 10 min
4
Take the shrimp, and the ramen, and add them to the pot, by now your soup should be filling your kitchen with a wonderful aroma
5
and the last step...I'll bet you thought I forgot. The secret ingredient, The bean sprouts. You add these last as you want them cooked but still crisp, just wash and toss them in. I might add, I never though i'd eat bean sprouts, but they give this soup an amazing flavor.
6
The only seasoning I use is pepper to taste and I serve with soy sauce and people can add it if they like. There is plenty of salt in the ramen packets and combined with the natural flavors, You really don't need anything else.
7
This soup is "souper" simple, the only thing to avoid overcooking it. I must admit times are approximate but close, I'm one of these cooks that everything is a pinch or a dash, and on timing it's when it looks/taste right. But this recipe is almost foolproof.
Comments

1-5 of 12 comments

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user Kitchen Crew JustaPinch - Mar 9, 2012
I tried this recipe and say it's Family Tested & Approved!
user Kitchen Crew JustaPinch - Mar 9, 2012
I shared a photo of this recipe. View photo
user Jodi Mueller Casolari oldfashionedcook - Apr 9, 2012
Thank You so much for the blue ribbon and th picture is perfect. I hope someone will give it a try. I'll be back with my recipes for chicken chow mein and shrimp fried rice
user Jodi Mueller Casolari oldfashionedcook - Apr 9, 2012
I'm sorry if I messed up, I must admit I'm still confused about exactly how this all works. I have many recipes, My main problem is Just like your name implies, "Just a Pinch", and that's how a cook, Just a pinch of this, a pinch of that.....So, to try to convert that to actual amounts is quite difficult. So, Please bear with me. I also have severe emphysema and COPD, So many of my recipes have had to be simplified to make them where I can still prepare them. Add to that cutting down to cooking for two, It's been a roller coaster of fun. I know I've gathered a lot of advice from this site, maybe I have something someone can fin useful as well.
user billy haze billyhaze - Nov 3, 2012
I tried this recipe and say it's Family Tested & Approved!

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