Shrimp Chinese Style Noodle Soup Recipes

Steps:

• In a large saucepan, bring water to a boil. Set aside seasoning packet from noodles. Add the noodles to boiling water; cook and stir for 3 minutes. , Add the shrimp, onions, carrot, soy sauce and contents of seasoning packet. Cook until heated through, 3-4 minutes longer.

Steps:

• Heat the oil in a large saucepan or wok over high heat. Cook the garlic and ginger until fragrant and lightly browned. Stir in the shrimp, and stir fry until cooked, then remove and set aside. Pour in the chicken stock and bring to a boil. Reduce heat to medium, add the tofu and peas, season with salt and pepper, then return to a simmer. Mix the cornstarch with a little water to form a thin paste. Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute. Stir the shrimp back into the soup and serve.

Steps:

• In a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes. Pour in broth, carrots, and celery and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Stir in snow peas and shrimp, cover, and cook for 3 minutes. Break noodles into 2-inch pieces and stir into soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.

Steps:

• Place chicken, onion, water and salt in a saucepan and bring to a boil; reduce heat and simmer for approx 20 minutes, or until meat is tender.
• Remove chicken from pot and allow to cool, then remove the meat from the bones.
• Cut the meat into long thin slivers, and discard bones.
• Place chicken back in the pot along with the shrimp and mushrooms; bring to a boil and simmer gently, for about 5 minutes.
• Add the noodles and the soy sauce and cook 5 minutes more.
• Meanwhile, heat the oil in a small skillet and cook green onions, garlic, and ground coriander for approx 3-4 minutes; add to soup just prior to serving, mixing well.

Steps:

• In a small bowl, blend water smoothly with cornflour.
• Set aside.
• In a large pan, combine stock, carrot and soy sauce.
• Bring to the boil, then simmer over a medium heat for 5 minutes.
• Add shrimp, cabbage, shallots and water chestnuts to stock mixture, cook for 4 minutes.
• Stir in cornflour mixtue, snow peas and sesame oil.
• Cook stirring continuously, until soup boils and thickens slightly.
• Ladle soup into 4 serving bowls.
• Serve immediately.

Steps:

• 1. Put eight cups of water in large pot heating on medium heat just up to boil, then turn to low
• 2. Take the three packages of ramen and remove the seasoning packets, setting the noodles aside and adding the seasoning packets to the water
• 3. Take the mushrooms, the cabbage, and the green onions, slice them and add to water simmering on low approximately 10 min
• 4. Take the shrimp, and the ramen, and add them to the pot, by now your soup should be filling your kitchen with a wonderful aroma
• 5. and the last step...I'll bet you thought I forgot. The secret ingredient, The bean sprouts. You add these last as you want them cooked but still crisp, just wash and toss them in. I might add, I never though i'd eat bean sprouts, but they give this soup an amazing flavor.
• 6. The only seasoning I use is pepper to taste and I serve with soy sauce and people can add it if they like. There is plenty of salt in the ramen packets and combined with the natural flavors, You really don't need anything else.
• 7. This soup is "souper" simple, the only thing to avoid overcooking it. I must admit times are approximate but close, I'm one of these cooks that everything is a pinch or a dash, and on timing it's when it looks/taste right. But this recipe is almost foolproof.