Shrimp and Noodle Soup

Author: Canadian Living

  • Portion size 4 servings


  • 3 tablespoons rice vinegar
  • 1 teaspoon vegetable oil
  • 3 green onions thinly sliced diagonally
  • 2 cloves garlic minced
  • 4 slices gingerroot
  • 6 shiitake mushrooms stemmed and sliced
  • 1/2 cup thinly sliced bamboo shoot
  • 5 cups chicken stock
  • 2 teaspoons sesame oil
  • 2 cups broad egg noodles
  • 8 oz raw large shrimps peeled and deveined
  • 4 oz snow peas cut in half


In large heavy saucepan, heat vegetable oil over medium heat; cook onions, garlic, ginger, mushrooms and bamboo shoots, stirring, for 2 minutes.

Pour in chicken stock, vinegar and sesame oil; bring to boil, skimming off any foam. Reduce heat and simmer for 5 minutes.

Add noodles; cover and cook for about 10 minutes or until noodles are tender. Add shrimp and snow peas; cook, covered, for 3 minutes or until shrimp are bright pink and snow peas are tender.

Share X

Shrimp and Noodle Soup