This simple Shrimp & Bok Choy Noodle Soup is ready in 30 minutes!
What is it about noodle soup that is so comforting? Is it the broth, warming us to the core? Or maybe the act of noodle slurping? Whatever it is, this Shrimp & Bok Choy Noodle Soup is getting me through the chilly winter days and nights.
This soup has so much flavor going on from the green onions, mushrooms, shrimp, cilantro, and the shichimi togarashi.
Don’t worry, I’ll tell you more about that ingredient in a sec. To make this soup filling, colorful, and nutritious, I made sure to add plenty of veggies! In every bite of this soup, you’ll find baby bok choy, savoy cabbage, green onions, or mushrooms. If you haven’t tried savoy cabbage, it’s very mild in flavor and has thin, crinkly leaves that are so tender, you could easily eat them raw. Savoy cabbage is excellent in soups like this!
Kitchen Tip: Use leftover savoy cabbage in a stir-fry recipe.
I prefer to buy baby bok choy because the ratio of leafy green to stalk is pretty equal; whereas, full-size bok choy has more stem than leaves and can kind of taste like mustard. If you are unable to find baby bok choy, you can still use the leafy green part of the full-size bok choy and the upper parts of the stem, but I’d save the bottom part of the stem for stir-fry.
What is Shichimi Togarashi?
Okay, back to this stuff. Shichimi togarashi is a blend of coarsely ground chiles (the name translates to “seven flavor chile pepper”) and sometimes also includes other ingredients such as dried citrus peel, sesame seeds, ginger, garlic, and nori. It is spicy, so a little goes a long way. It’s great for soup, grilled meats, rice, or even sprinkled on avocado toast. I’ve had a small bottle of it in my cupboard for a while but had forgotten about it. Now that togarashi and I have reconnected, it’s getting a lot of use to spice things up in the kitchen!
Making Shrimp & Bok Choy Noodle Soup
There are only a few steps involved in making this soup. First, you’ll sauté the onion, garlic, and mushrooms, then add the veggies and broth, allowing it all to simmer for about 10 minutes. While the soup is simmering, you’ll prepare the noodles and add the shrimp, cilantro, and shichimi togarashi (if you’re wanting extra heat!) before serving.
Kitchen Tip: To keep cilantro fresh for an extended period of time, only wash what you intend to use and keep unwashed cilantro in a resealable plastic bag, adding a small amount of air to the bag before sealing.
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Shrimp & Bok Choy Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 2 green onions white & green parts divided, sliced
- 2 cloves garlic minced
- 6 ounces sliced baby portobello mushrooms
- 6 cups vegetable broth
- 1 tablespoon soy sauce
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground ginger
- 2 cup savoy cabbage
- 1 head baby bok choy sliced
- 3 ounces dry soba noodles
- 12 ounces peeled deveined shrimp
- Cilantro for garnish
- Shichimi Togarashi if desired
Instructions
- 1. Heat the olive oil in a large stock pot over medium heat. Once hot, add the sliced white onions and garlic and saute for 2 minutes, stirring frequently. Add mushrooms and cook for 2 minutes.
- 2. Add vegetable broth, soy sauce, crushed red pepper, ground ginger, cabbage, and bok choy. Reduce heat to medium-low and cook for 10 minutes.
- 3. Meanwhile, in a medium-size saucepan, boil 3 cups of water. Once boiling, add soba noodles and cook for about 5-7 minutes, or until noodles are cooked through. Drain from water. Add noodles to stock pot.
- 4. Before serving, add shrimp to soup and cook for 3-4 minutes over medium-low heat. Shrimp should turn pink when cooked through. Garnish with cilantro and shichimi togarashi, if desired.
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