Description
This comforting bowl of shrimp noodle soup features tender shrimp, bok choy, and perfectly cooked noodles in a flavorful broth, ideal for busy weeknights.
Ingredients
- 2 ½ – 3 oz Dry Noodles
- 1 small Baby Bok Choy
- 1 Scallion greens, chopped
- 1 ½ cups Homemade Stock or store-bought
- 6 extra large Shrimp, peeled and deveined
- Pinch of Black or White Pepper Powder
- Salt to taste
- ½ tsp Light Soya Sauce
Instructions
- Start by preparing the baby bok choy. Trim the bottom of the bulb and separate the leaves carefully.
- Place the leaves aside while you work on the rest of the ingredients.
- Finely chop the scallion greens and put them in your prep bowl, ready for seasoning.
- Cook your dry noodles by following the package instructions until they reach an al dente texture. Once done, drain the noodles and set them aside.
- Heat the homemade stock or store-bought broth in a pot over medium heat until it reaches a gentle simmer.
- Add the peeled and deveined shrimp to the simmering stock. Cook for approximately 2-3 minutes or until the shrimp turns pink and opaque.
- Once the shrimp has cooked, incorporate the cooked noodles into the pot with the stock and shrimp.
- Gently add the bok choy leaves and chopped scallion greens into the soup, stirring to combine.
- Season the soup with a pinch of black or white pepper powder and salt to taste.
- Drizzle the light soya sauce over the top and stir again for an even distribution of flavor.
- Allow the soup to simmer for an additional 2-3 minutes, allowing all the flavors to meld together.
- Serve hot, and enjoy your delicious shrimp noodle soup!
Notes
For added depth of flavor, consider using homemade stock sourced from leftover shells or vegetables.