Simple Seafood Broth with Rice Noodles Recipe

by May 16, 2013

I don’t feel so good…

I’ll make it all better!

Asian Soup for the Soul tl;dr

Sometimes there are days when I’m craving a good bowl of noodle soup but am just too lazy to go out. Since I had an extra packet of rice noodles, I decided to throw together a quick and simple broth to serve with the rice noodles. Making a noodle soup at home is very simple, the best part for me is being able to use whatever I have on hand in my refrigerator and yet come up with a simple yet delicious and filling dish.


  • 1 packet of rice noodles
  • 4 large shrimp
  • 1 jalapeno (diced)
  • 1 piece of ginger (cut up into rectangular pieces)
  • 4 pieces of garlic
  • 4 carrots, peeled and sliced
  • 1 oyster mushroom (sliced)
  • 6 regular mushrooms (sliced)
  • 4 cups of chicken broth
  • 4 cups of water
  • 2 tablespoons of oil
  • Salt/Pepper (optional)


  1. First, prepare the noodles by heating up water in a pot (enough to cover the noodles).
  2. Once it boils, put in the noodles and cook for approximately 7 minutes or until al dente.
  3. Drain and rinse under cold water. Set aside.
  4. For the broth, heat up the oil in a pot.
  5. Once hot, saute the ginger pieces.
  6. Once fragrant, add the garlic and jalapeno pieces and saute until soft.
  7. After about 5 minutes, add the sliced pieces of oyster mushrooms and carrots.
  8. Cook everything together for another 5 minutes or until soft.
  9. Add the chicken broth and the water and bring to a boil.
  10. Once at a boil, add the 4 pieces of shrimp into the soup (make sure to clean it prior).
  11. Simmer the broth on low for approximately 20 minutes, taste*
  12. Serve with the rice noodles.
  13. * If you think the broth needs a little more oomph, feel free to add salt/pepper to your liking.
  14. I usually like to add a dash of pepper to kick up the spice


Have any soul cooking that you can’t live without that you can cook in no time?

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