Shrimp Noodle Soup

I swear I could eat any type of Asian soup for dinner everyday… Pho, Won Ton, Tom Kha.. you name it.  In lieu of that craving I decided to create my own version of an Asian inspired soup.  I pulled from influences mostly in the Won Ton soup department.

(This recipe/post is dedicated to my old DC roomie and best friend Selaina, who used to always request Asian soups for dinner)

Chicken broth
Shrimp (although you could definitely use chicken or tofu)
White onion
Some sort of rice noodle (or ramen or udon)
Veggies (I used snow peas, frozen peas, carrots, mushrooms and broccoli)

*I cook for just myself so for example I used 2 cloves garlic and 1/4 of an onion.  Use all ingredients to your own proportions and in relation to how much soup you want to make.
In a pot add your chopped onions and minced garlic until they start to sweat.
To deglaze your garlic and onions add your chicken broth and heat up to a soft boil.  (emphasis on the soft).
While this is heating up, steam any veggies that need a bit of extra cooking.  (Broccoli for this recipe).
Add your ginger and any veggie that takes longer to cook.  For me This is when I added the ginger, carrots, broccoli, and mushrooms.
Add your noodles!  Stir to make sure they don’t stick together!
Finally add any other veggie you did not want to overcook (aka snow peas) and your shrimp because if takes like 2 minutes to cook.
Let simmer until everything is warm and all the flavors are blended together.  Salt, pepper and sriracha to taste.

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