Spicy Shrimp Noodle Soup | Tried and True Recipes (2024)

4.94 from 30 votes

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Shrimp Stock:

• 1 pound shrimp peeled and deveined, shells reserved
• 4 tablespoons butter
• 1 yellow onion peeled and thinly sliced
• 10 cloves garlic peeled and roughly chopped
• 2 tablespoons ginger minced
• 8 cups water or chicken stock
• Salt and pepper to taste

Shrimp Noodle Soup:

• 16 ounces thin rice noodles
• 3 teaspoons sesame oil divided, more as needed
• 1 teaspoon neutral cooking oil for frying
• 1 yellow onion peeled and thinly sliced
• 10 ounces shiitake mushrooms caps thinly sliced, stems discarded
• 1 tablespoon shichimi togarashi or crushed red pepper, more to taste
• 12 ounces broccoli florets
• Salt and pepper to taste

For Serving:

• Shichimi togarashi optional
• Chili oil optional
• Sesame seeds optional

Prepare the Shrimp Stock:

• Melt the butter into a soup pot over medium heat. Once melted and frothy, add the shrimp shells and mash them lightly against the side of the pot. Sauté for 6-8 minutes, stirring frequently.

• Add the sliced yellow onion, chopped garlic, and minced ginger. Season with salt and pepper and cook, stirring occasionally for an additional 5-7 minutes.

• Add the water or stock to the pot and bring to a boil. Reduce heat, cover, and simmer for 25-30 minutes.

• After the stock has simmered, turn off the heat and strain into a large bowl through a fine mesh sieve. Discard solids and set the stock aside. Wipe out the pot and return it to the stove.

Cook Noodles:

• Bring a large pot of water to a boil and cook the noodles for 6-8 minutes (or according to package instructions). Drain, rinse, and drizzle with 1 teaspoon sesame oil. Set aside.

Prepare the Soup:

• In the same pot used to cook the stock, heat the remaining 2 teaspoons sesame oil and the neutral cooking oil over medium heat. Once hot, add the sliced yellow onion and cook for 5-7 minutes until softened. Add the shiitake mushrooms and cook for 8-10 minutes or until the shiitakes begin to turn golden brown.

• Season the mushrooms and onions with salt, pepper, and shichimi togarashi. Pour the reserved shrimp stock into the soup and bring to a boil.

• Add the broccoli florets and cook for 1-2 minutes until bright green.

• Add the peeled shrimp and cook for 3-4 minutes until cooked through but not overcooked. Turn off the heat. Taste and season again to your preferences.

To Serve:

• Divide the cooked noodles between bowls and ladle the shrimp and vegetables on top. Garnish with more shichimi togarashi, sesame seeds, or chili oil as desired. Enjoy!