Shrimp Chinese Style Noodle Soup
Jodi Mueller Casolari
Blue Ribbon Recipe
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! The Test Kitchen
one lbfresh cooked peeled deveined small shrimp
one half csliced green cabbage
one half cchinese snow peas
one half csliced fresh mushrooms
one half cgreen onions sliced
one half cbean sprouts, fresh
3 pkgoriental flavored top ramen
How to Make Shrimp Chinese Style Noodle Soup
- 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.