Hot-and-sour shrimp soup

This tasty meal in a bowl tastes authentic and cooks up in just 10 minutes. Even better, you probably have everything you need on hand.

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( 16 ratings )

Preparation time:
15 minutes
Cooking time:
10 minutes
Makes:
3 Servings
Yvonne Duivenvoorden


 
Yvonne Duivenvoorden

Ingredients

  • 340-g pkg frozen uncooked large shrimp, peeled
  • 900-mL carton chicken broth
  • 14-g pkg dried oyster mushrooms or 8-oz (250-g) pkg sliced button mushrooms
  • 2 tbsp (30 mL) minced fresh ginger or 11/2 tsp (7 mL) grated fresh ginger
  • 3 tbsp (45 mL) white vinegar
  • 1 tsp (5 mL) granulated sugar
  • 1/4 to 1/2 tsp (1 to 2 mL) hot red-chili flakes
  • 1 tsp (5 mL) dark sesame oil
  • 1-in. (2.5-cm) bundle of thick rice-stick noodles, about 50 g
  • green onions, sliced

Instructions

  • Thaw shrimp following package directions. Combine broth, mushrooms and ginger in a large saucepan. Stir in vinegar, sugar, ¼ tsp (1 mL) chili flakes and sesame oil. Bring to a boil.
  • Break noodles so they are about 4 in. (10 cm) long. Separate and add to soup. Simmer, uncovered, over medium heat for 4 min. Stir often to keep noodles separated. Then stir in shrimp. Cover and continue simmering just until shrimp are bright pink and noodles tender, about 3 more min. Taste and add remaining chili flakes or more sesame oil if you like. Stir in onions.

Nutrition (per Serving)

protein
21 g
fat
g
carbohydrates
24 g
fibre
g
calcium
71 mg
calories
214 

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