Spicy Korean Shrimp And Veggie Noodle Soup Recipes

ASIAN SHRIMP AND VEGETABLE SOUP

Asian Shrimp and Vegetable Soup image

This colorful and light soup combines a blend of crunchy vegetables with chicken and shrimp at only 152 calories per serving. And it's a main dish!

Provided by EatingWell Test Kitchen

Time 45m

Number Of Ingredients 14

Ingredients

12 ounces fresh or frozen large shrimp, peeled and deveined
4 green onions
2 teaspoons canola oil
2 medium carrots, peeled and thinly sliced
8 ounces fresh shiitake or oyster mushrooms, stemmed and coarsely chopped
1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
2 cloves garlic, minced
2 (14 ounce) cans reduced-sodium chicken broth
2 cups water
1 cup shelled sweet soybeans (edamame)
1 tablespoon reduced-sodium soy sauce
¼ teaspoon crushed red pepper
1 cup trimmed sugar snap peas and/or coarsely shredded bok choy
1 Slivered green onions

Steps:

Thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels; set aside. Diagonally slice the whole green onions into 1-inch-long pieces, keeping white parts separate from green tops. Set green tops aside.
In a large nonstick saucepan, heat oil over medium heat. Add white parts of the green onions, carrot and mushrooms; cook for 5 minutes, stirring occasionally. Add ginger and garlic; cook and stir for 1 minute more. Add chicken broth, water, soybeans, soy sauce and, if desired, crushed red pepper to mushroom mixture. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or just until carrot is tender.
Add shrimp and pea pods and/or bok choy to saucepan. Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes or until shrimp are opaque. Stir in green onion tops just before serving. If desired, garnish with slivered green onions.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 9.5 g, Cholesterol 64.6 mg, Fat 4.1 g, Fiber 2.9 g, Protein 15.8 g, SaturatedFat 0.5 g, Sodium 489 mg, Sugar 4.2 g

A SPICY KOREAN NOODLE SOUP

A Spicy Korean Noodle Soup image

An "Anything Goes" would-be Korean soup. But if you don't have basic korean ingredients around the home, then I include my typical substitutions. * Kochukaru and Kochujang are typical Korean ingredients for Hot Pepper Flakes and Hot Pepper Paste (in that order) * If you do not have these available, I have included Cayenne Pepper and Maggi Sweet Chili Sauce as you can get the at most grocery stores This recipe was inspired by About.com's Naomi Imatome-Yun (Korean Cooking). This is my favorite variation

Provided by Panda Chef

Categories Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup chopped cabbage or 1 cup kale
2 tablespoons soy sauce
1 teaspoon chopped garlic
1 teaspoon sesame oil (I recommend Kadoya brand, or Orchid brand)
2 tablespoons chili pepper flakes (Kochukaru) or 2 tablespoons cayenne powder (Kochukaru)
4 cups chicken stock (my favorite, but use what you want)
1/2 a scallion, chopped (optional)
3 dried japanese chilies (optional)
1 tablespoon sweet chili sauce (I prefer Maggi Sweet Chili Sauce, or Kochujang)
2 eggs, Beaten
8 ounces maifun noodles (or any rice noodle you please)
6 ounces meat (beef, chicken, pork, or shrimp. Great for leftovers!)

Steps:

Begin boiling noodles (or if you prefer, finish boiling these first).
Place chopped cabbage/kale into a stock pot and saute with soy sauce, garlic, sesame oil and chili pepper flakes until your cabbage is clear or kale has wilted.
Immediately add the chicken soup stock and bring to boil.
Reduce heat and add in sweet chili sauce to taste. (If you want a big kick (or you're mad at someone, add the Japanes Chilis).
Add in chicken or beef. DO NOT ADD Shrimp or Tofu at this step.
Bring back to a simmer.
Beat Egg, then stream into soup.
After 15 minutes add in noodls.
Finally, add tofu or shrimp.
Top with Scallions and Salt and Pepper as desire.

SPICY SHRIMP AND NOODLES

Spicy Shrimp and Noodles image

I absolutely LOVE this recipe!! When I first got married, the best investment I made was sending away for 6 teeny little coil-bound Campbell's Soup cookbooks. Nowadays, I don't use them much anymore, but this is one recipe that's still a favourite. You won't believe how tasty and quick this is!!

Provided by Swan Valley Tammi

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 cups water
2 tablespoons soy sauce
1 teaspoon ground ginger
1/4-1/2 teaspoon crushed red pepper flakes or 1/4-1/2 teaspoon cayenne
1/4 teaspoon garlic powder (or 1 tsp. minced fresh garlic)
2 (3 ounce) packages chicken-flavor oriental noodles (like Mr. Noodles, Ichiban, etc.)
1 lb medium shrimp, shelled and deveined
1 cup green onion, cut in 2-inch pieces
chopped fresh parsley
green onion, brushes
orange peel
lemon slice

Steps:

In a 10-inch skillet over high heat, combine water, soy sauce, ginger, pepper, garlic, and HALF of ONE soup seasoning packet (reserve remaining 1-1/2 packets for other use). Heat to boiling.
Add noodles, shrimp and green onion pieces. Return to boiling.
Reduce heat to low and cook 5 minutes, or until shrimp are pink and opaque and noodles are tender. Stir occasionally to separate noodles.
To serve, arrange mixture on platter. Sprinkle with parsley and garnish with green onion brush, orange peel and lemon slice, if desired.

Nutrition Facts : Calories 96.4, Fat 1.2, SaturatedFat 0.1, Cholesterol 143.2, Sodium 1154, Carbohydrate 3.9, Fiber 0.8, Sugar 0.8, Protein 16.9

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