Rice Noodle Soup with Shrimp

When you're not feeling so great and you have a rainy day off from work, all you want is soup, right? I had been thinking about this soup for a while, but I finally got around to making it yesterday. In between bites of my mock Pinkberry, I was slurping on this soup. It's delicious and easy and can be changed up so may ways. Below I am giving amounts for how I made it, but please know anything can be added or subtracted or omitted and you will still probably end up with a delicious product. The noodles really seemed to soak up the broth so leftovers were more just noodles than soup, but it was still delicious. It is a really fast recipe and so comforting when you are in the mood for something warming.



Rice Noodle Soup with Shrimp
(By Esi)

Makes 2 servings

3-4 cups vegetable stock (you can also use chicken stock or whatever stock you have on hand,, or a combination of stock and water)
1/2 package rice noodles
2 cloves garlic, grated
1/2 teaspoon fresh ginger, grated
Splash low-sodium soy sauce
8-10 shrimp
2 green onions, sliced
1 head bok choy, roughly chopped
Sesame oil for drizzling
Salt (as needed)

Bring the stock, ginger, garlic, and soy sauce to a boil. Add the noodles and cook for about 6 minutes. Reduce to a simmer. Add the shrimp and cook until the shrimp turn pink. Stir in the bok choy and cook for another minute or two. Check soup for seasoning. Add salt as needed.

Divide the soup among bowls. Top with scallions and a drizzle of the sesame oil.