Ginger Shrimp & Mushroom Noodle Soup: A Cozy Delight
A comforting bowl that perfects the art of simplicity while packing a nutritious punch.
Ingredients
Scale
- 1 tablespooncooking oil (olive, avocado, or vegetable oil)
- 2½ tablespoonsfresh ginger, minced
- 5garlic cloves, minced
- 3scallions, diced (white and green parts separated)
- 10 ouncesmixed mushrooms (such as crimini, oyster, or portobello), sliced
- 16 ouncesbaby bok choy (4–5stalks, halved lengthwise)
- 1pound large shrimp, peeled and deveined
- 6 cupsvegetable, chicken, or seafood broth
- 3 tablespoonstoasted sesame oil, divided
- 3 tablespoonscoconut aminos (or low-sodium soy sauce), divided
- ½ teaspoonsea salt, plus more to taste
- ½ teaspoongarlic powder (optional)
- ¼ teaspoonblack pepper, plus more to taste
- ½ teaspooncrushed red pepper flakes (optional)
- 6 ouncesrice noodles
- Garnish: sliced green onions (from reserved tops), sesame seeds, chili oil (optional), soft-boiled egg (optional)
Instructions
- Begin by heating 1 tablespoon of your chosen cooking oil in a large soup pot over medium heat. Once the oil is shimmering, it’s time to add your minced ginger and garlic. Stir for about a minute or until the mixture releases a fragrant aroma.
- Next, incorporate the sliced mushrooms and the white parts of the scallions into the pot. Drizzle in 1 tablespoon of toasted sesame oil. Allow the mushrooms to cook for 2-3 minutes, stirring occasionally.
- Now, it’s time to add the shrimp to the pot. Stir them in gently and allow them to cook for about 2 minutes, just until they begin turning pink.
- Carefully add the broth of your choice to the pot. Cover the pot and bring the soup to a gentle boil, which should take about 5 minutes. Once it’s boiling, reduce the heat and let it simmer for 5 minutes.
- While the soup simmers, stir in 2 tablespoons of coconut aminos, along with the remaining ingredients to season the soup.
- Add the rice noodles directly into the bubbling broth and allow them to cook according to the package instructions—it usually takes about 5-6 minutes.
- With just a few minutes left, add the halved bok choy. After about 2-3 minutes, gently press the leafy greens into the soup.
- Once the bok choy is beautifully tender, turn off the heat and stir in the final tablespoon of sesame oil and coconut aminos.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Calories: 340 kcal
- Protein: 25 g