Asian Shrimp and Noodle Soup
A comforting Asian inspired Shrimp and Noodle Soup. The broth is infused with freshly grated ginger and red pepper flakes, white miso paste, and a touch of soy sauce.
The New Year has come and gone, and the winter weather continues in full strength. Obviously, this means one thing and one thing only….yep, that’s right! It’s time for a new soup recipe.
I kind of feel like a broken record (to put it mildly), but soups are my thing. I love the flexibility that comes with whipping up a big batch of soup. You can add a little bit of this or that, change up the ingredients or vegetables depending on your preferences, and everything will be OK.
It doesn’t get more comforting than that.
This recipe is an Asian twist on a classic chicken noodle soup. Chicken is swapped with fast-cooking raw and deveined shrimp, traditional herbs are replaced with freshly grated ginger and red pepper flakes, and the broth is infused with white miso paste and a touch of soy sauce. Thinly sliced scallions and fresh Thai basil for garnishing!
I’m definitely on a miso paste kick. I can’t help myself! It adds depth, seasoning, and that signature umami kick. Nothing is quite like it.
If you can find it at your local grocery store (you would be surprised at the number and variety of stores that carry it now!), pick up a small tub. It can be stored in your refrigerator for a long time, and it can be used for any number of dishes, including desserts! Seriously. Buy some.
The most important trick to any good noodle soup is to use sturdy, firm noodles that don’t lose their shape. The last thing you want is noodles that fall apart or start to get mushy. I think we all can agree that that is the worst thing ever.
This recipe uses No Yolks Dumpling Noodles, which are wide, thick, and hold up extremely well during the cooking process. Once you have made the soup base, you simply add the dried noodles to the simmering broth, and allow them to cook for 8 to 10 minutes, before adding the shrimp to finish everything off.
The soup itself is comforting, delicate, and totally weeknight-friendly! Enjoy!
Asian Shrimp and Noodle Soup
- 2 tablespoons (30 mL) toasted sesame oil
- 1 large leek, white and green parts only halved and thinly sliced (roughly 6 ounces)
- 2 teaspoons packed freshly grated ginger
- 8 ounces shiitake mushrooms stems removed and caps thinly sliced
- 5 scallions thinly sliced
- 10 cups (2½ quarts) low-sodium chicken broth
- 1 teaspoon soy sauce
- 4 ounces No Yolk Dumpling Noodles
- 3 tablespoons white miso paste
- pinch dried red pepper flakes
- 1 lb (16 oz) raw deveined shrimp (26/30 count)
- kosher salt
- freshly ground black pepper
- thinly sliced scallions
- fresh Thai basil leaves
- Heat the sesame oil in a large soup pot over medium heat. Add the sliced leeks, and sauté them for 4 to 5 minutes, stirring frequently, until they are soft and translucent. Increase heat to medium-high, and add the grated ginger and sliced shiitake mushrooms. Sauté the mushrooms, stirring occasionally, until cooked through and lightly caramelized, about 3 to 4 minutes.
- Add the scallions, and sauté for 1 to 2 minutes. Add the chicken broth and soy sauce to the pot, and bring to a rapid simmer. Add the miso paste and red pepper flakes, and stir until completely dissolved.
- Add the No Yolk Dumpling Noodles, and cook for until just shy of al dente. Reduce heat to low and add the raw shrimp, and continue to cook for 1 to 2 minutes or until pink and no longer translucent and the noodles are al dente. Season soup to taste with salt and pepper, and top with thinly sliced scallions and Thai basil leaves.
Compensation for this post was provided by New World Pasta via AOL Media.
29 Comments on “Asian Shrimp and Noodle Soup”
Laura, can other noodles be substituted?
Hi Amber! Yes, you could definitely substitute with other noodles. Soba or some other wider basic egg noodle would be great! You might just new to adjust the cooking time accordingly. Hope this helps!
We understand. Thank you for taking the time to reply Laura!
Excellent work Laura! Fantastic photos and a delicious recipe! We don’t have miso here in Athens (Greece) though, so we’ll have to improvise:/ Any ideas?
Panos and Mirella
Eek. Unfortunately, this soup is all about the miso paste, and unfortunately there isn’t really a substitute for that ingredient. I wish I could be more helpful! 🙁
I don’t use my tub of miso enough!! It’s time to get souping. Love how stuffed this is with delicious flavors!
I love this kind of soup year round. It’s so tasty. Doesn’t make you feel guilty for ingesting 5 million calories give or take a thousand.
Great blog! And I love this Asian shrimp noodle soup. Perfect for this cold winter!
Laura what a totally beautiful dish! I love the flavors!
Beautiful photos and amazing recipe, per usual! Can’t wait to cozy up to a giant bowl of this one night.
Oh that soup loves fantastic! I’m a huge soup lover too, and this looks like a great one to add in to my collection.
You can never go wrong with a classic Asian noodle soup. This looks not only delicious and comforting – but beautiful too. I love it & your images!
Lately I can’t get enough soup. I’ve made a butternut squash and ginger, a split pea, and a chicken noodle in just over a week. And look! Now you’re making me crave it again. 🙂 This looks just fabulous!
Delicious and on my “must try” dinners for this week! I even have some shrimp in the freezer!
Well, today is Groundhog Day, which means 6 more weeks of winter. We definitely need more soup! And I agreed miso paste is awesome, I use it a lot in my everyday cooking. Can’t wait to make this soup.
Boo on the 6 more weeks of winter, but I’m happy to hear that means I can have more soup! 🙂
Thanks, Laura – will make sure to use less 🙂
It’s freezing here and I could use that now! Do you know if I could use the miso paste that’s more red in colour – I don’t know the name of it…sorry!
Hi Marta! Happy to help. I haven’t tried this soup with anything other than white miso (so I can’t guarantee the results!), BUT red miso, which is what I’m assuming you are referring to, is generally stronger and a little saltier than the more delicate white miso. Here is a great article detailing the difference: http://www.bonappetit.com/entertaining-style/article/know-your-miso
I *think* you should be able to substitute it in this recipe, but I would start with half the amount and taste/adjust to see if you need anymore! Hope this helps! Please let me know how it turns out if you try it! I’d love to add notes to the recipe with substitution advice. Thank you!
I’m freezing my butt off at this very moment, and there’s nothing I want more than a bowl of this soup rightthisverysecond.
It’s miserable, raining, and grey in DC too!
I love soup! I don’t think I could ever get tired of it. This one sounds amazing! I love asian flavors and absolutely cannot wait to try it. Pinned!
You can be a broken record all you want because soup, soup and more soup! This is gorgeous. Slurp!
Thanks girl! 🙂
I’ve been using so much miso paste lately…like in everything I possibly can! So good!
Like 15 years ago I found out I have a serious and unfortunate allergy to shrimp. The times I actually miss it though are few are far between…..this is definitely one of those times though!
I love miso paste too! I need to experiment with the different varieties. Oh no, sorry about the shrimp allergy! Yikes, that sounds scary. I think you could easily substitute roast or shredded chicken 🙂
Im reading this outside in the cold and just looking at the soup is making me feel all warm and fuzzy on the inside! It looks gorgoues and just what I need.
Thank you so much Nazia!