Noodle Soup with Shrimp

Posted by: on Mar 24, 2008 | 4 Comments

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We ate this simple soup for dinner tonight. I love Chinese Egg Noodles (Kame is a readily available brand). I make a few variations of this. Sometimes, I add a beaten egg to the boiling pot or bok choi and bean sprouts.

1 quart chicken stock

2 bundles of egg noodles

8 raw shrimp (fresh or frozen)

1/8 tsp of salt

1/2 tsp soy sauce

1 tsp hoison sauce

1 tbsp chopped scallions

Boil the chicken stock and add the noodles. When the noodles are almost fully cooked, add the shrimp. When the shrimp turn pink, add the sauces and scallions.

I served this with a few extra scallions on top.

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4 Comments

  1. Lori
    April 16, 2008

    How did you get the shrimp so red and firm?? I would think boiling in the broth would turn them pink and mushy.

  2. jillian
    April 16, 2008

    I just used raw frozen shrimp, and I only boiled them until they cooked and served it immediately.

  3. liz
    January 22, 2013

    how many calories is in this?

  4. jillian
    January 24, 2013

    Sorry Liz- I have no idea, but I am sure you easily calculate it based on the brand of noodles.

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