Ginger Shrimp & Mushroom Noodle Soup
A quick and cozy noodle soup featuring ginger, shrimp, and mushrooms, perfect for busy weeknights.
Ingredients
Main Ingredients
- 8 ounces shrimp, peeled and deveined Fresh or frozen works perfectly.
- 4 ounces noodles Rice noodles or any noodle of your choice.
- 1 cup sliced mushrooms Shiitake or button mushrooms work well.
- 4 cups chicken or vegetable broth Store-bought saves time, but homemade is always a great option!
- 2 tablespoons fresh ginger, minced Adjust to your taste.
- 2 cloves garlic, minced
- 1 tablespoon soy sauce Adds umami flavor.
- 2 pieces green onions, sliced For garnish.
- to taste salt and pepper
- splash sesame oil For drizzling.
Instructions
Preparation
- Boil water in a pot and cook the noodles according to the package instructions. Once cooked, drain and set aside. Drizzle lightly with sesame oil to prevent sticking.
Cooking
- In a large pot over medium heat, add a splash of sesame oil and sauté the minced ginger and garlic until fragrant, about 2-3 minutes.
- Pour in the chicken or vegetable broth and add the sliced mushrooms. Bring to a gentle boil.
- Add the shrimp and cook for 3-4 minutes until they turn pink and opaque.
- Stir in the soy sauce and season with salt and pepper to taste.
- Divide the cooked noodles into bowls, ladle the soup over the noodles, and garnish with sliced green onions.
Notes
You can add more ginger for extra flavor. Feel free to include other vegetables like carrots or bok choy for added variety. Store leftovers in an airtight container in the fridge for up to 3 days. Keep noodles separate from broth if reheating to avoid sogginess.