It’s been a very rainy day and what better cure than a delicious bowl of spicy shrimp noodle soup? This spicy noodle soup with shrimp is perfect for winter!
For this bowl of spicy shrimp and noodles, I started with a homemade buttery shrimp stock as my base and then layered lots of flavors from ginger, garlic, shichimi togarashi, and sesame oil.
To make homemade shrimp stock, you simply take the the shrimp shells and sauté them in butter. I like to mash them against the side of the pan with my spoon to really extract the flavor. Add water (or homemade chicken stock, like I did) and bring to a very low boil. Reduce heat and simmer for about 30 minutes before straining.
The best part about making this homemade shrimp stock is that you can prepare the remaining soup ingredients as the stock prepares!
I used vegetables like onion, shiitake mushrooms, and garlic but you can get creative here! Carrots, sliced bell peppers, green beans, baby corn sugar snap peas, and even asparagus would be delicious in this spicy shrimp and noodle soup depending on what you like.
For the noodles, you can also take creative liberties! I used thin rice noodles but udon, soba, or even shirataki noodles would work well in this, but you may need to adjust the cook time as appropriate, depending on the style of noodle.
If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed!
Spicy Shrimp Noodle Soup
Equipment
- Soup pot
- Large pot
- Fine mesh sieve
Ingredients
Shrimp Stock:
- 1 pound shrimp peeled and deveined, shells reserved
- 4 tablespoons butter
- 1 yellow onion peeled and thinly sliced
- 10 cloves garlic peeled and roughly chopped
- 2 tablespoons ginger minced
- 8 cups water or chicken stock
- Salt and pepper to taste
Shrimp Noodle Soup:
- 16 ounces thin rice noodles
- 3 teaspoons sesame oil divided, more as needed
- 1 teaspoon neutral cooking oil for frying
- 1 yellow onion peeled and thinly sliced
- 10 ounces shiitake mushrooms caps thinly sliced, stems discarded
- 1 tablespoon shichimi togarashi or crushed red pepper, more to taste
- 12 ounces broccoli florets
- Salt and pepper to taste
For Serving:
- Shichimi togarashi optional
- Chili oil optional
- Sesame seeds optional
Instructions
Prepare the Shrimp Stock:
- Melt the butter into a soup pot over medium heat. Once melted and frothy, add the shrimp shells and mash them lightly against the side of the pot. Sauté for 6-8 minutes, stirring frequently.
- Add the sliced yellow onion, chopped garlic, and minced ginger. Season with salt and pepper and cook, stirring occasionally for an additional 5-7 minutes.
- Add the water or stock to the pot and bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes.
- After the stock has simmered, turn off the heat and strain into a large bowl through a fine mesh sieve. Discard solids and set the stock aside. Wipe out the pot and return it to the stove.
Cook Noodles:
- Bring a large pot of water to a boil and cook the noodles for 6-8 minutes (or according to package instructions). Drain, rinse, and drizzle with 1 teaspoon sesame oil. Set aside.
Prepare the Soup:
- In the same pot used to cook the stock, heat the remaining 2 teaspoons sesame oil and the neutral cooking oil over medium heat. Once hot, add the sliced yellow onion and cook for 5-7 minutes until softened. Add the shiitake mushrooms and cook for 8-10 minutes or until the shiitakes begin to turn golden brown.
- Season the mushrooms and onions with salt, pepper, and shichimi togarashi. Pour the reserved shrimp stock into the soup and bring to a boil.
- Add the broccoli florets and cook for 1-2 minutes until bright green.
- Add the peeled shrimp and cook for 3-4 minutes until cooked through but not overcooked. Turn off the heat. Taste and season again to your preferences.
To Serve:
- Divide the cooked noodles between bowls and ladle the shrimp and vegetables on top. Garnish with more shichimi togarashi, sesame seeds, or chili oil as desired. Enjoy!
