Shrimp Chinese Style Noodle Soup

Jodi Mueller Casolari Recipe

By Jodi Mueller Casolari oldfashionedcook

four to six
30 Min
15 Min
Stove Top

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.

pinch tips: How to Poach an Egg

Blue Ribbon Recipe

Notes from the Test Kitchen:
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!


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

Directions Step-By-Step

Put eight cups of water in large pot heating on medium heat just up to boil, then turn to low
Take the three packages of ramen and remove the seasoning packets, setting the noodles aside and adding the seasoning packets to the water
Take the mushrooms, the cabbage, and the green onions, slice them and add to water simmering on low approximately 10 min
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
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.
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.
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.

About this Recipe

Course/Dish: Other Soups, Seafood
Main Ingredient: Seafood
Regional Style: Asian
Collections: Soup's On!, Asian Inspired
Other Tag: Quick & Easy

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Kitchen Crew JustaPinch
Mar 9, 2012
Janet awarded this recipe a Blue Ribbon!

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!
Mar 9, 2012 - Kitchen Crew shared a photo of this recipe. View photo
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
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.
billy haze billyhaze
Nov 3, 2012
I tried this recipe and say it's Family Tested & Approved!
Joanne Neal GrandmaJ3
Dec 15, 2012
I am going to make this but looking over the recipe I was a little confused. Is it really just 1/2 cup each of the vegetables? How many servings can you get from this soup? Does anyone have an idea on what to do with the rest of the bag of fresh bean sprouts?
Jodi Mueller Casolari oldfashionedcook
Dec 22, 2012
Hello Joanne,
This will feed four smaller servings. If you have a hearty eater, two. If your feeding four and want to be sure,
just double it.

As far as left over bean sprouts, They are great in fried rice. You can do fried rice with your favorite meat, my fave is shrimp fried rice, but you can do chicken, pork, beef, even left over turkey or ham. I'll try to post a fried rice recipe sometime today, Or I'm sure one of the others has a great recipe.

Hope this helped. it's always better to have too much food, than leave someone wanting more.
Joanne Neal GrandmaJ3
Jan 3, 2013
Thank you for responding and I apologize for the late thank you. I don't know why I didn't think of the fried rice, we love it. I agree that it is better to have too much than not enough. There is just my husband and I and I still cook as if our sons were still home. I share various meals with them and we eat extra for lunch too.
Susan Pasciak Susan_Pasciak
Jan 29, 2013
Joanne, left over bean sprouts are wonderful in omelets and salads.Be sure to rinse the bean sprouts well. I thoroughly enjoyed this recipe.
Jodi Mueller Casolari oldfashionedcook
Feb 1, 2013
I just wanted to say thank you to everyone who tried this soup. I apologize for not responding sooner, My health kind of controls my life, I get on when I can. I do however thoroughly enjoy this site and I do love to cook, I've had to simplify many recipes, but I won't give up cooking, I will probably die with a ladle in my hand. In any case, Thank You, I started to say Ladies, But I've seen many men on the site as well.
Bob Cooney - Shaklee Distributor firemanbob59
Jan 24, 2014
Congrats on the Blue Ribbon... I am close, as I live in Cottonwood Heights Utah....

Fireman Bob :)