Bok Choy Soup with Shrimp & Noodles

This shrimp and noodle soup is roused by the kinds of Vietnamese pho, with a flavor implanted stock and rice noodles. Shrimp, bok choy, carrots and mushrooms cook in the fragrant stock while mung bean fledglings and a lot of new mint add a reviving chomp on top.

Ingredients

• 1 (3 inch) piece fresh ginger, halved lengthwise
• 1 medium sweet onion, halved crosswise, divided
• 6 cups lower-sodium chicken broth
• 3 whole star anise
• 1 (3 inch) cinnamon stick
• 1 tablespoon canola oil
• 8 ounces thin rice noodles
• 2 cups chopped bok choy
• 1 cup diagonally sliced carrots
• 8 ounces sliced white mushrooms
• 12 ounces small peeled, deveined raw shrimp
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 teaspoon granulated sugar
• ½ cup fresh mung bean sprouts
• ½ cup fresh mint leaves

Directions

step1

Preheat oven to high with a rack around 5 creeps from heat source. Place ginger and 1 onion half, cut-sides up, on an enormous rimmed baking sheet. Cook until roasted, around 5 minutes. Move to an enormous pan. Add stock, star anise and cinnamon stick; heat to the point of boiling over high intensity. Diminish intensity to keep a stew; cook, mixing every so often, until decreased to 4 cups, around 20 minutes.

step2

In the interim, shower one more huge baking sheet with canola oil. Heat a huge pot of water to the point of boiling over high intensity. Add rice noodles; cook as per bundle bearings, around 4 minutes. Channel the noodles and lay them level on the pre-arranged baking sheet. Put away. Meagerly cut the excess onion half; put away.

step3

When the stock has decreased, eliminate and dispose of the onion half, ginger, star anise and cinnamon stick. Return the stock to a bubble over medium-high intensity. Mix in bok choy, carrots and mushrooms. Lessen intensity to keep a stew; cook, mixing sporadically, until the vegetables are delicate, around 10 minutes. Mix in shrimp. Cook, mixing a few times, until the shrimp are murky, 1 to 2 minutes. Eliminate from heat. Mix in lime juice, fish sauce and sugar. Split the noodles between 4 dishes and spoon the soup equitably into the dishes. Present with the held daintily cut sweet onion, bean fledglings and mint.

To make ahead

Make stock (Stage 1); strain, cover and refrigerate for as long as 3 days or freeze for as long as 90 days.

Nutrition Facts

Servings Per Recipe 4
Serving Size 1 cup broth, noodles & vegetables & about 3 oz. shrimp
Calories 401
% Daily Value *
Total Carbohydrate 70g 25%
Dietary Fiber 5g 18%
Total Sugars 9g
Added Sugars 1g 2%
Protein 19g 38%
Total Fat 5g 6%
Cholesterol 107mg 36%
Vitamin A 7061IU 141%
Vitamin C 29mg 32%
Vitamin D 2IU 1%
Vitamin E 2mg 13%
Folate 84mcg 21%
Vitamin K 27mcg 23%
Sodium 655mg 28%
Calcium 146mg 11%
Iron 7mg 39%
Magnesium 60mg 14%
Potassium 518mg 11%
Zinc 2mg 18%
Vitamin B12 1mcg 42%