Oriental Soup with Noodles and Shrimp
Ingredients
- 1.5 liters chicken broth or chicken stock
- about 200 g shrimp
- 100 g noodles (e.g. chow mein, wonton)
- 1/2 carrot
- 2 cm piece ginger
- scallions with small onions
- 2 teaspoons sesame oil (or vegetable oil + 1 tablespoon sesame seeds)
- a piece of star anise
- 1 tablespoon soy sauce
- 1 teaspoon chopped chili pepper
- fresh coriander or parsley
- 2 teaspoons vegetable oil
Preparation
- Prepare the broth or stock. Clean the shrimp of shells, tails and intestines.
- Cook the noodles according to the package instructions. Place them in a strainer, rinse with water, drain, return to the pot and stir with sesame oil or vegetable oil with lightly browned sesame seeds.
- Peel the carrot and slice into thin sticks or grate on a coarse grater. Peel the ginger and slice into thin pieces. Chop the scallions.
- In a pot, heat a tablespoon of vegetable oil, add carrot, ginger, white parts of scallions, chili and star anise and gently sauté.
- Pour in the broth, add soy sauce and bring to a boil. Simmer for about 3 minutes.
- Add the shrimp, noodles and the rest of the scallions. Simmer over minimal heat for about 1 minute. Sprinkle with coriander or parsley.
Tips
We can use previously cooked stock or broth for the soup. If we want, we can use ready-made broth from a cube.
If we cook the stock or chicken broth ourselves, e.g. on chicken thighs, we can also use the cooked meat (remove skin and bones and add directly to the soup when serving). This way it will be even more substantial.