About the dish
Quick Asian shrimp noodle soup.
The best part of making a soup is that you can add a little bit of this or that and change the vegetables and yet everything will be ok :)
This soup is simple and easy to prepare as well as healthy.
The noodles from PurePasta are ideal to use in a soup. They are gluten free and low carb and that is a plus for many of us that want to cut down on carbs. As well as being low-carb and low calorie the noodles are a source of fibre and by adding them to your meal you get fuller and stay fuller for a longer period of time.
Whether you are looking for a low-carb soup, keto soup or just a healthy quick and tasty soup this one might be just for you.
Ingredients
- 2 bags of PurePasta noodles
- 200g fresh shrimps, cleaned
- 5 green onions
- 200g mushrooms
- 150g spinach
- 1 tablespoon Chili flakes
- 2 tablespoons olive oil
- 2 teaspoons freshly grated ginger
- 14dl vegetable stock
- 2tablespoons Tamari soy (gluten free soy sauce)
- Freshly ground black pepper
How to
Peel and devein the shrimp.
Rinse the noodles in cold water, drain and set aside.
Thinly slice the green onions.
Rinse the spinach and put into a boiling salted water for 1-2 minutes, until they are soft. Take out of the water and drained.
Remove stems and thinly slice the mushrooms.
In a large skillet or wok heat olive oil, over medium heat. Add green onions and cook until soft.
Add the grated ginger and stir frequently.
Add the noodles and toss for about 2 minutes.
Add the chicken broth and let simmer for a few minutes.
Season with soy sauce, chili flakes and pepper and let simmer.
Finally add the shrimps.
Stir well and serve with the spinach.
