Chinese Shrimp Noodle Soup

5 from 1 vote

Chinese Shrimp Noodle Soup

This simple and comforting Chinese Shrimp Noodle Soup is a light, healthy one-pot noodle soup, and the Asian seasonings take the flavour to the next level.

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Soup

Cuisine: Asian, Chinese

Servings: servings

Calories: 505kcal

Author: Kelly (Garlic All Day)

Ingredients

4 to 5 ounces dried noodles or instant ramen see Note 2
6 to 8 ounces peeled shrimp
2 cups Chinese vegetables (optional) such as bok choy, Napa cabbage, baby spinach, or bean sprouts
4 cups chicken stock or vegetable stock we used leftover broth from our Homemade Chicken Pho
1 teaspoon fish sauce *optional
1 star anise
¼ teaspoon garlic powder
¼ teaspoon ground white pepper
¼ teaspoon salt plus more to taste (see Note 1)
1 diced scallion *optional
1 tablespoon chili crisp *optional

Instructions

Combine 4 cups chicken stock or vegetable stock, 1 teaspoon fish sauce, 1 star anise, ¼ teaspoon garlic powder, ¼ teaspoon ground white pepper, and ¼ teaspoon salt in a small stockpot. Cover and bring to a simmer over high heat.
Once the broth is simmering, add 4 to 5 ounces dried noodles or instant ramen, 6 to 8 ounces peeled shrimp, and 2 cups Chinese vegetables (optional). Cook until the noodles are softened and the shrimp are pink, around 3 to 4 minutes.
Take it off the heat immediately and transfer to bowls to prevent overcooking. (They will continue cooking slightly in the hot broth.)
Discard the star anise and top with 1 diced scallion and 1 tablespoon chili crisp if using.

Notes

Salt: If you’re using a salted stock or leftover soup broth, you won’t need more than ¼ teaspoon of salt. If using low-sodium stock, you’ll want to add more.
Noodles: Use Asian dried wheat noodles like these or these (or these, for a thicker option). Or you can also use two bricks of instant ramen—we like these non-fried instant noodles because they’re made with just wheat, water, and salt, and no oil.

Nutrition