Spicy Shrimp and Bok Choy Noodle Bowl
submitted by Rita A.
Ingredients
3 tablespoons vegetable oil
1 teaspoons crushed red pepper flakes
4 cloves garlic, chopped
2 inches ginger root, grated
1/2 pound shiitake mushroom caps, sliced, one cup
1 medium bok choy, trimmed and cut into 3-inch pieces
Salt and pepper
1 quart chicken broth
1 cup seafood stock, available on soup aisle or, 1 cup clam juice
1 1/2 pounds medium peeled and deveined shrimp
1/2 pound vermicelli (thin spaghetti)
4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks
Directions
Heat a medium soup pot over medium-high heat. Add vegetable oil, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more.Add more salt if needed.
