Simple Seafood Broth with Rice Noodles Recipe
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)
- First, prepare the noodles by heating up water in a pot (enough to cover the noodles).
- Once it boils, put in the noodles and cook for approximately 7 minutes or until al dente.
- Drain and rinse under cold water. Set aside.
- For the broth, heat up the oil in a pot.
- Once hot, saute the ginger pieces.
- Once fragrant, add the garlic and jalapeno pieces and saute until soft.
- After about 5 minutes, add the sliced pieces of oyster mushrooms and carrots.
- Cook everything together for another 5 minutes or until soft.
- Add the chicken broth and the water and bring to a boil.
- Once at a boil, add the 4 pieces of shrimp into the soup (make sure to clean it prior).
- Simmer the broth on low for approximately 20 minutes, taste*
- Serve with the rice noodles.
- * If you think the broth needs a little more oomph, feel free to add salt/pepper to your liking.
- 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?