Shrimp Chinese Style Noodle Soup

1
Jodi Mueller Casolari

By
@oldfashionedcook

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.

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! Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 5 votes

Comments:
Serves:
four to six
Prep:
30 Min
Cook:
15 Min
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

How to Make Shrimp Chinese Style Noodle Soup

Step-by-Step

  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.

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