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Delicious bowl of ginger shrimp and mushroom noodle soup

Ginger Shrimp and Mushroom Noodle Soup

A cozy, flavor-forward noodle soup featuring ginger, plump shrimp, earthy mushrooms, and delicate noodles simmered in a fragrant broth for a satisfying weeknight dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: Asian, Chinese
Calories: 370
Ingredients Method Notes

Ingredients
  

For the broth
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 1 large shallot, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, finely grated
  • 8 ounces shiitake or cremini mushrooms, thinly sliced
  • 6 cups low-sodium chicken stock or vegetable stock
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
For the noodles and vegetables
  • 8 ounces rice noodles or wheat noodles
  • 2 cups baby spinach or bok choy, roughly chopped
  • 1 small carrot, julienned (optional)
  • 1 pound shrimp, peeled and deveined (medium, tails off)
  • Salt and freshly ground black pepper to taste
  • Lime wedges and cilantro for serving

Method
 

Preparation
  1. Warm the vegetable and sesame oil in a large pot over medium-high heat.
  2. Add the shallot and cook for 2-3 minutes until softened.
  3. Stir in garlic and ginger and cook another 30 seconds until fragrant.
  4. Add mushrooms and cook for 4-5 minutes until they release juices and begin to brown.
Cooking the broth
  1. Pour in 6 cups of stock, soy sauce, and rice wine vinegar.
  2. Bring to a simmer, reduce heat to medium-low, and let simmer gently for 10 minutes.
Cooking noodles
  1. Prepare noodles according to package directions, usually 3-5 minutes for rice noodles and 7-9 minutes for wheat noodles.
  2. Drain, rinse with cold water, toss with a little oil to prevent sticking, and set aside.
Finishing touches
  1. Taste the broth and adjust seasoning with salt, pepper, and an extra splash of vinegar or soy if needed.
  2. Increase heat to medium-high, add the shrimp to the broth, and cook for 1-2 minutes until just opaque.
  3. Remove shrimp with a slotted spoon and set aside.
  4. Add spinach or bok choy and carrot to the simmering broth and cook for 1-2 minutes until wilted.
  5. Return shrimp to the pot to rewarm briefly.
Serving
  1. Place noodles in bowls, ladle over the hot broth, mushrooms, shrimp, and greens.
  2. Garnish with scallions, cilantro, and lime wedges.

Notes

Prep vegetables and have shrimp peeled and patted dry. Dry shrimp sear better and hold texture. Keep noodles separate until the broth is ready.