Ingredients and Weight:
- Shrimp: 1 pound (500g)
- No-egg noodles: 8 ounces (224g)
- Chicken broth: 6 cups (1.4 liters)
- Carrots: 1 cup, thinly sliced (120g)
- Celery: 1 cup, thinly sliced (120g)
- Onion: 1 large, chopped (150g)
- Garlic: 2 cloves, minced (6g)
- Ginger: 1 tablespoon, minced (15g)
- Soy sauce: 2 tablespoons (30ml)
- Sesame oil: 1 tablespoon (15ml)
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
25 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Peel and devein the shrimp. Set aside.
- In a large pot over medium heat, bring the chicken broth to a boil.
- Add the carrots, celery, onion, garlic, and ginger. Cook until the vegetables soften slightly, about 5 minutes.
- Add the noodles to the pot and cook according to the package directions.
- Add the shrimp and soy sauce. Simmer until the shrimp turn pink and curl up, about 3 minutes.
- Stir in the sesame oil and salt and pepper to taste.
Nutritional Information:
- Calories: 250 per serving
- Protein: 20g
- Fat: 10g
- Carbohydrates: 30g
Dish Characteristics:
- Light and savory
- Fragrant with ginger and garlic
- Colorful with carrots and celery
- Comforting and satisfying
User Comments:
- "This soup was delicious and easy to make. I added a few extra vegetables to my liking."
- "The broth was so flavorful. I would definitely order this again at a restaurant."
- "This is the perfect soup for a cold winter day."
- "I love the combination of shrimp and noodles."
- "I would highly recommend this soup to anyone who loves Asian cuisine."
Special Precautions and Tips:
- If you don't have chicken broth, you can use vegetable broth instead.
- To make the soup spicier, add a pinch of red pepper flakes.
- To make the soup creamier, add a splash of milk or cream.
- Serve the soup hot, garnished with fresh cilantro or parsley.
