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 so filling and comforting. 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. There were some Japanese somen noodles in my pantry and some ginger juice in the refrigerator so those two items inspired this dish.
What Are Somen Noodles?
Somen are thin noodles used in Asian cuisine and are usually made from wheat flour. In Japan they are usually served cold with a flavored dipping sauce. If you go to Korea they are called somyeon and can be found in both hot and cold dishes – soups included.
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Shrimp Soup Recipe: Asian 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 the Shrimp Soup Recipe?
It was quite tasty! The broth had a delightful flavor from the lemon juice and ginger and the vegetables were still slightly crisp. As usual with shrimp, they added a touch of sweetness to the meal. Since I didn’t cook the noodles in the soup they maintained their integrity and this 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.
Fall and winter is soup season if you ask me, and I love soups of all kinds. Of course being raised on the Jersey shore I have a special place in my heart for seafood soups like seafood bisque or tomato soup with garlic shrimp. More seafood soup recipes will be coming I am sure as I have some shrimp and scallops in the freezer that I bought from Sizzlefish.
Print
Asian Shrimp and Vegetable Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: Asian American
Description
a rich broth with crisp vegetables and sweet shrimp on somen noodles
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
Instructions
- 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.
Keywords: soup, shrimp, shrimp and vegetable soup, somen noodles, asian soup
