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Ingredients
Asian Noodle Shrimp Soup
- Ingredients
- 1 bunch scallions
- 200 grams Spinach
- 50 grams Chinese Egg noodle
- 60 grams shiitake mushrooms
- 1 Tbsp vegetable oil
- 1 tsp freshly grated ginger
- 750 milliliters Vegetable broth
- 1 soy sauce
- freshly ground peppers
- 100 grams shrimp (ready to cook)
Trim scallions, rinse and separate the green parts from white. Slice 2 white scallion pieces into narrow strips without slicing through the root end. Place in ice-cold water and set aside until they spread open, about 1 hour. 'Cut the remaining scallions into thin strips about 5 cm (approximately 2 inches) long.
Rinse spinach, pick over and blanch in boiling salted water. Rinse in cold water and allow to drain.
Cook noodles in plenty of boiling salted water according to package directions until al dente. Rinse in cold water and allow to drain.
Trim mushrooms, wipe off and cut into thin slices.
Sauté scallion strips in a pan in hot oil, add ginger, sauté briefly, add broth and add mushrooms. Simmer for about 4 minutes and season with soy sauce and pepper.
Add the shrimp and heat through.
Distribute noodles and spinach on 2 preheated bowls and distribute the hot soup between the bowls. Serve garnished with the remaining scallion pieces.
(Percentage of daily recommendation)
| Calorie | 145 cal. | (7 %) | ||
| Protein | 11.24 g | (11 %) | ||
| Fat | 4.44 g | (4 %) | ||
| Carbohydrates | 16.67 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.07 g | (7 %) |