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Bowl of ginger shrimp and mushroom noodle soup garnished with fresh herbs

Ginger Shrimp & Mushroom Noodle Soup

A warm and cozy noodle soup filled with shrimp, mushrooms, and a fragrant ginger broth, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Asian, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 tablespoon olive oil for sautéing
  • 1 pound shrimp (peeled and deveined) no one likes shrimp sweater vests!
  • 2 cups mushrooms (sliced) shiitake adds a lovely umami
  • 1 medium onion (thinly sliced) for the aromatic base
  • 3 cloves garlic (minced) essential for flavor
  • 4 cups chicken or vegetable broth homemade or store-bought
  • 2 tablespoons fresh ginger (grated) the star ingredient
  • 4 ounces rice noodles or noodles of your choice
  • 2 cups bok choy (chopped) for nutritious crunch
  • 2 tablespoons soy sauce to enhance flavor
  • to taste salt and pepper seasoned just right
Garnish
  • to taste green onions (sliced) for garnish

Method
 

Sauté the Goodness
  1. In a large pot, heat the olive oil over medium heat. Add the sliced onions and mushrooms, cooking until golden and fragrant.
Add the Flavor Bombs
  1. Once the mushrooms are cooked, add the garlic and ginger. Sauté for about a minute.
Broth Is Best
  1. Pour in the broth and let it come to a gentle simmer.
Noodle Time!
  1. Add the noodles and cook for about 4-5 minutes until tender, or follow package instructions if using a different type.
The Star Player Arrives
  1. Fold in the shrimp and bok choy. Cook for 3-4 minutes, or until the shrimp are pink and curled. Season with soy sauce, salt, and pepper.
Serve and Savor
  1. Ladle the soup into bowls, garnish with green onions, and enjoy!

Notes

Substitute bok choy with spinach or kale if needed. Use a thermometer for perfectly cooked shrimp—aim for 120°F (50°C). Don't worry about a cloudy broth; focus on the flavor!