Cook Time
20 min
Yields
4 servings
A delicious seafood and vegetable soup is perfect on a chilly winter night.
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ingredients
1
tsp vegetable oil
3
green onion, thinly, sliced, diagonally
2
cloves garlic, minced
4
slices peeled ginger, root
6
shitake mushroom, stems removed, sliced
½
cup thinly sliced bamboo, shoots
5
cup chicken, stock
3
Tbsp rice vinegar
2
tsp sesame oil
2
cup broad egg noodles
8
oz raw large shrimp, peeled, and, deveined
oz snow peas
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directions
Step 1
In large heavy saucepan, heat vegetable oil over medium heat; cook onions, garlic, ginger, mushrooms and bamboo shoots, stirring, for 2 minutes.
Step 2
Pour in chicken stock, vinegar and sesame oil; bring to boil, skimming off any foam.
Step 3
Reduce heat and simmer for 5 minutes.
Step 4
Add noodles; cover and cook for about 10 minutes or until noodles are tender.
Step 5
Add shrimp and snow peas; cook, covered, for 3 minutes or until shrimp are bright pink and snow peas are tender.