Bunny's Cookbook

Spicy Shrimp Noodle Soup

Ingredients

Shrimp Stock:

•    ⁠1 pound shrimp peeled and deveined, shells reserved
•    ⁠4 tablespoons butter
•    ⁠1 yellow onion peeled and thinly sliced
•    ⁠10 cloves garlic peeled and roughly chopped
•    ⁠2 tablespoons ginger minced
•    ⁠8 cups water or chicken stock
•    ⁠Salt and pepper to taste

Shrimp Noodle Soup:

•    ⁠16 ounces thin rice noodles
•    ⁠3 teaspoons sesame oil divided, more as needed
•    ⁠1 teaspoon neutral cooking oil for frying
•    ⁠1 yellow onion peeled and thinly sliced
•    ⁠10 ounces shiitake mushrooms caps thinly sliced, stems discarded
•    ⁠1 tablespoon shichimi togarashi or crushed red pepper, more to taste
•    ⁠12 ounces broccoli florets
•    ⁠Salt and pepper to taste

For Serving:

•    ⁠Shichimi togarashi (optional)
•    ⁠Chili oil (optional)
•    ⁠Sesame seeds (optional)

Instructions:

Prepare the Shrimp Stock:

•    ⁠Melt the butter into a soup pot over medium heat. Once melted and frothy, add the shrimp shells and mash them lightly against the side of the pot. Sauté for 6-8 minutes, stirring frequently.

•    ⁠Add the sliced yellow onion, chopped garlic, and minced ginger. Season with salt and pepper and cook, stirring occasionally for an additional 5-7 minutes.

•    ⁠Add the water or stock to the pot and bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes.

•    ⁠After the stock has simmered, turn off the heat and strain into a large bowl through a fine mesh sieve. Discard solids and set the stock aside. Wipe out the pot and return it to the stove.

Cook Noodles:

•    ⁠Bring a large pot of water to a boil and cook the noodles for 6-8 minutes (or according to package instructions). Drain, rinse, and drizzle with 1 teaspoon sesame oil. Set aside.

Prepare the Soup:

•    ⁠In the same pot used to cook the stock, heat the remaining 2 teaspoons sesame oil and the neutral cooking oil over medium heat. Once hot, add the sliced yellow onion and cook for 5-7 minutes until softened. Add the shiitake mushrooms and cook for 8-10 minutes or until the shiitakes begin to turn golden brown.

•    ⁠Season the mushrooms and onions with salt, pepper, and shichimi togarashi. Pour the reserved shrimp stock into the soup and bring to a boil.

•    ⁠Add the broccoli florets and cook for 1-2 minutes until bright green.

•    ⁠Add the peeled shrimp and cook for 3-4 minutes until cooked through but not overcooked. Turn off the heat. Taste and season again to your preferences.

To Serve:

•    ⁠Divide the cooked noodles between bowls and ladle the shrimp and vegetables on top. Garnish with more shichimi togarashi, sesame seeds, or chili oil as desired. Enjoy!