Description
A warm and comforting noodle soup featuring succulent shrimp, vibrant bok choy, and flavorful stock, perfect for any day.
Ingredients
- 2 ½ – 3 oz Dry Noodles
- 1 small Baby Bok Choy
- 1 Scallion greens, chopped
- 1 ½ cups Homemade Stock or store-bought
- 6 extra large Shrimp, peeled and deveined
- Pinch of Black or White Pepper Powder
- Salt to taste
- ½ tsp Light Soya Sauce
Instructions
- Begin by trimming the bottom of the baby bok choy bulb, separating the leaves carefully. Set the leaves aside.
- Finely chop the scallion greens and place them in your prep bowl.
- Cook the dry noodles according to package instructions until al dente. Drain and set aside.
- Heat the stock in a pot over medium heat until it reaches a gentle simmer.
- Add the peeled and deveined shrimp to the simmering stock. Cook for approximately 2-3 minutes or until the shrimp turns pink and opaque.
- Once the shrimp is cooked, incorporate the cooked noodles into the pot with the stock and shrimp.
- Gently add the bok choy and chopped scallion greens into the soup. Stir to combine.
- Season the soup with a pinch of black or white pepper powder and salt to taste. Drizzle the light soya sauce over the top and stir again for an even distribution of flavor.
- Let the soup simmer for an additional 2-3 minutes, allowing all the flavors to meld together.
- Serve hot and enjoy your delicious shrimp noodle soup!
Notes
To enhance flavor, consider adding garlic or ginger to the stock and adjust seasoning to your palate with lime or chili oil.
