Asian Shrimp & Noodle Soup

by Lauren


Why are American’s always in a rush? Every other country seems to have figured it out except us…

From our driving skills to our eating and cooking habits, we could really stand to slow things down quite a bit.

It’s understandable to occasionally want a fast and easy meal that doesn’t even require moving your bum from the seat behind the wheel, but seriously, we should all take it down a notch.


Food that is cooked low and slow, in the comfort of your own home is always soooo much more satisfying – but you know this.

I will never understand why dear citizens of the United States can’t appreciate taking the time to cook a decent, healthy meal.

Now, this soup right here is not one of those low and slow meals. It will be most appealing to those who need a quick Friday night meal before going out on the town – which is exactly how we enjoyed it.


Grab a pot, toss in some veggies, noodles and broth and skip the drive-thru this week.

Do your body a huge favor and slurp down some of the most flavorful soup of your life.

(I’m totally preaching to the choir here. After all, would you really be reading our blog if you didn’t enjoy a home cooked meal?)

On that note, spread the word and encourage your pals to do something slowly today – cook a friend a meal, bring baked goods to the office, sit at your dinner table to eat, or take 20 minutes to make this super easy (and almost faster than fast food) soup!



Asian Shrimp & Noodle Soup



15-20 shrimp

4 carrots, cut in matchsticks

6 oz. mushrooms, sliced

1 red bell pepper, sliced

1 celery stalk, sliced

1 teaspoon toasted sesame oil

5 cups chicken broth

1-8 oz. package Tofu Shiritaki or Chinese noodles (cooked)

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1 jalapeño, minced

4 green onions, sliced

1/2 teaspoon sesame seeds, lightly toasted

¼ teaspoon salt



Heat sesame oil in a large pot. Add the carrots, mushrooms, bell pepper, garlic, ginger. Sprinkle with salt and sauté for 6-7 minutes. Add jalapeño, green onion, broth and cook on medium-low for 15-20 minutes. Stir in noodles and shrimp and cook for about 30 seconds, until shrimp is cooked through and remove from heat. Garnish with sesame seeds and additional green onion.


From the Little Yellow Kitchen,


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3 Comments to “Asian Shrimp & Noodle Soup”

  1. Mmmm, I love a good Asian noodle soup!

  2. I agree, other countries seem to move at a slower pace but they are still more productive than we are. You’re right about the cooking too. I grew up with my Filipino mother making slow roasting stews and meat in the oven. I can never make it the same because I want it fast. This is a good reminder that slowly cooking things will be worth the wait.

  3. Looks like a good soup to transition into warmer weather with :) Light and delicious!