This recipe can be made in twenty minutes and can be varied nicely.
Mix the broth according the package directions using the flavor packets provided in the noodle pack and bring to almost a boil. Drop in shrimp, bok choy, and mushrooms.
Let simmer for about three minutes until shrimp show first blushes of pink. Break noodles of each pack in half and drop into simmering broth. When shrimp are fully pink, soup is ready to be bowled and eaten.
Note: You can substitute shrimp for chicken or use beef roman noodles and substitute thinly sliced lean beef cut to bite sized pieces.
|Time:||5 Minutes Preparation Time|
20 Minutes Cooking Time
Source: I created this in my kitchen looking for something different one Sunday afternoon and it drew raves, so we make it often now for snacks or lunches on cold afternoons. I also discovered that when I buy the bok choy, if I cut it into bite sized bits and freeze it, it freezes well without losing flavor or consistency when cooked. We now take ziploc bags and pre-prepare them with chicken, shrimp, or beef and the vegetables, so we can just reach into the freezer grab a ziploc and make the soup whenever we are in the mood for a fast snack or a quick lunch. It looks nice enough for company.
By Willow from Phia, PA
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