Spicy Shrimp Noodle Soup

Shrimp Stock
  • 1 lb shrimp, peeled
  • 4 tbsp butter
  • 1 yellow onion, thinly sliced
  • 10 cloves garlic, chopped
  • 2 tbsp ginger, minced
  • 8 cups chicken stock
Shrimp Soup
  • 16 oz rice noodles
  • 3 tsp sesame oil
  • 1 yellow onion, thinly sliced
  • 1 tsp cooking oil
  • 10 oz shiitake mushrooms, thinly sliced
  • 1 tbsp shichimi togarashi (or crushed red pepper)
  • 12 oz broccoli florets
Prepare Shrimp Stock
  1. Melt butter into a large pot.
  2. Add yellow onion, chopped garlic, and minced ginger. Season with salt and pepper and allow to simmer another 7 minutes.
  3. Add chicken broth and bring to a boil. Reduce heat and allow to simmer 30 minutes.
  4. Strain stock to remove solids..
Prepare Soup
  1. Cook noodles per directions.
  2. In a large pot, heat 2 tsp sesame oil and cooking oil over medium heat.
  3. sauté yellow onion for 5 minutes or until soft. Add shiitake mushrooms and cook an additional 8-10 minutes.
  4. Season with salt and pepper, and shicimi togarashi (or crushed red pepper).
  5. Slowly add shrimp stock and bring to a boil.
  6. Add broccoli florets and cook until bright green.
  7. Slowly add shrimp stock and bring to a boil.
  8. Add peeled shrimp and cook 3-4 minutes until nearly fully cooked. Turn off heat and season to taste.

Serve with a equal parts noodles, broth, and season with shichimi togarashi (or crushed red pepper).