Asian Shrimp and Vegetable Soup – Winter Comfort Food Recipe

I’ve mentioned more than once that I love to make soup in the winter. There is just something about a hot bowl of soup that is just so warming. I have freezers full of summer’s vegetables plus a choice of proteins so I like to create a winter comfort food recipe now and then. The hubby put some Japanese somen noodles in my stocking and some ginger juice so those two items led to this dish.

Shrimp and Vegetable Soup with Somen Noodles

Serves 4

1 LB shrimp, peeled and deveined
1 1/2 quarts chicken stock
3 cups cut up broccoli and cauliflower
1 cup corn
2 sticks somen noodles or 2 cups angel hair pasta
3 TBS soy sauce
3 TBS lemon juice
1/4 cup dry sherry (optional)
2 tsp ginger juice or 2 tsp grated fresh ginger
salt to taste

Prepare the somen noodles according package directions, rinse and set aside.
Add the stock, soy sauce, lemon juice, sherry if using and ginger juice to a sauce pan and heat over medium until it simmers.
Add the broccoli and cauliflower and simmer until just starting to get tender, about 3 minutes.
Add the corn.
While the soup is simmering cut the shrimp into bite sized pieces.
Add the shrimp to the soup and let simmer until just cooked, about 2 minutes.
Taste and adjust seasoning with salt if necessary

Serve the soup over the noodles.

How Was It?

It was quite tasty! The broth had a delightful flavor from the lemon juice and ginger. The vegetables were still slighly crisp and the shrimp were a nice sweet addition. Since I didn’t cook the noodles in the soup they maintained their integrity and made for a fun, slurpy meal. I actually set down a spoon and a fork to make eating easier. We both went back for seconds and are looking forward to the leftovers.

Any purchase links are affiliate links. If you make a purchase I receive a small commission (at no additional charge to you) to help keep the Farm cats in cat treats.

I used Zaycon Fresh shrimp for the recipe. They are so sweet and delicious. I love the convenience of having them in my freezer. If you haven’t tried Zaycon’s products I highly recommend them – everything I’ve gotten from them has been of high quality. If you choose to do so I’d appreciate your using my referral link: https://zayconfresh.com/refer/zf237258 or just put Broken Teepee in the referred by area. I thank you! So do the Farm cats as the small commission I receive generally goes to their benefit.

Other Delicious Soups to Enjoy:

Cream of Broccoli and Cauliflower

Seafood Bisque

Cream of Mushroom Soup

Asian Shrimp and Vegetable Soup – Winter Comfort Food Recipe

• Author: Patty@brokenteepee.com
• Yield: 4 1x
• Category: Main Dish

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Ingredients

• 1 LB shrimp, peeled and deveined
• 1 1/2 quarts chicken stock
• 3 cups cut up broccoli and cauliflower
• 1 cup corn
• 2 sticks somen noodles or 2 cups angel hair pasta
• 3 TBS soy sauce
• 3 TBS lemon juice
• 1/4 cup dry sherry (optional)
• 2 tsp ginger juice or 2 tsp grated fresh ginger
• salt to taste

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Instructions

1. Prepare the somen noodles according package directions, rinse and set aside.
2. Add the stock, soy sauce, lemon juice, sherry if using and ginger juice to a sauce pan and heat over medium until it simmers.
3. Add the broccoli and cauliflower and simmer until just starting to get tender, about 3 minutes.
4. Add the corn.
5. While the soup is simmering cut the shrimp into bite sized pieces.
6. Add the shrimp to the soup and let simmer until just cooked, about 2 minutes.
7. Taste and adjust seasoning with salt if necessary
8. Serve the soup over the noodles.

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