The tricky to a good, Asian-inspired noodle soup is the noodles. Generally, I keep a couple different kinds around. A few packages of instant ramen, a few packages of stir fry or udon noodles, and a package of kelp noodles. I wanted something heartier today, so I went with stir-fry noodles.
3 cups vegetable stock
6 oz. bella mushrooms or other hearty mushroom
1/2 oz onion, sliced as think as you can with a knife, but not a mandolin
4 oz. raw shrimp, thawed and peeled
1 jalapeno or serrano pepper, sliced in rings
1 package Hokkien Stir--Fry Noodles
1 Tbsp. light sweet miso paste
2 Tbsp. sodium reduced soy sauce
Salt and cayenne to taste
Parsley and mint to garnish
- Combine stock, mushrooms, and onions, and bring to boil. Reduce to simmer and cook until mushrooms are tender.
- Add in shrimp, noodles, and half of the jalapeno. Cook until shrimp turns pink and forms a "C". Remember C-ooked/O-verdone.
- Add in miso, soy, salt, cayenne to taste, and garnish.
Makes 2 servings at 275 calories each.