Silky Shrimp & Egg Noodle Soup
The beauty of this soup lies in its simplicity. By using thin rice vermicelli or misua noodles, you create a dish that feels light yet satisfying. The addition of scrambled egg bits and bok choy adds both color and a boost of nutrition to every spoonful.
⏱️ Recipe Details
- Yields: 2 servings
- Prep time: 10 minutes
- Cook time: 8 minutes
- Level: Very Easy
🛒 The Ingredients
The Foundation:
- 4-6 oz Thin Rice Noodles or Misua
- 4 cups Chicken or Seafood Broth
- 8-10 Large Shrimp, peeled and deveined
- 2 Large Eggs, lightly beaten
- 2 cups Baby Bok Choy or Choy Sum
Aromatics & Seasoning:
- 2 cloves Garlic, minced
- 1 tsp Fresh Ginger, grated
- 1 tbsp Soy Sauce
- 1 tsp Sesame Oil
- Sliced Green Onions (for garnish)
- Chili Oil (optional, for a spicy kick)
👩🍳 Step-by-Step Instructions
1. Sauté the Aromatics
In a medium pot, heat a splash of oil over medium heat. Add the garlic and ginger, sautéing for about 30 seconds until fragrant but not browned.
2. Prepare the Broth
Pour in the broth and soy sauce. Bring the mixture to a gentle boil.
3. Cook the Shrimp and Greens
Add the shrimp and bok choy to the boiling broth. Cook for 2–3 minutes until the shrimp turn pink and opaque, and the greens are vibrant and tender.
4. The Egg Ribbon Technique
Lower the heat to a simmer. Slowly pour the beaten eggs into the broth in a circular motion. Let them sit for 10 seconds before gently stirring to create soft, wispy egg ribbons throughout the soup.
5. Finish with Noodles
Add the thin noodles to the pot. Since these noodles are very delicate, they only need about 1–2 minutes to soften. Stir in the sesame oil just before turning off the heat.
6. Garnish and Serve
Ladle the soup into deep bowls, ensuring each portion has plenty of shrimp and greens. Top with a generous handful of sliced green onions.
