Rice Noodles, Bok Choy, and Shrimp in Ginger-Chicken Broth Recipe

Name: Rice Noodles, Bok Choy, and Shrimp in Ginger-Chicken Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces dried rice vermicelli (rice sticks; see Notes); 8 cups reduced-sodium chicken broth; 2 tablespoons minced fresh ginger; 1 scallion, trimmed; 1 garlic clove, bruised with the side of a knife; 3 ounces shiitakes, stems discarded, caps wiped clean and cut into 1/8-inch slices; 4 ounces baby bok choy (about 4), outside leaves and stems trimmed, cut across into 1/2-inch strips (2 to 3 cups); 4 ounces frozen small cooked shrimp, shelled, thawed and blotted dry (about 1 1/2 cups); 1 tablespoon soy sauce or tamari; 1 tablespoon toasted sesame oil; 1 tablespoon unseasoned Japanese rice vinegar; 1/2 teaspoon chile oil, or to taste, or a pinch of red pepper flakes; Kosher salt; 1 cup fresh bean sprouts, rinsed and crisped in ice water; 1/2 cup thin diagonal slices scallion greens; Mint leaves; Cilantro leaves; Thai basil leaves

Servings: persons

3 ounces dried rice vermicelli (rice sticks; see Notes)
8 cups reduced-sodium chicken broth
2 tablespoons minced fresh ginger
1 scallion, trimmed
1 garlic clove, bruised with the side of a knife
3 ounces shiitakes, stems discarded, caps wiped clean and cut into 1/8-inch slices
4 ounces baby bok choy (about 4), outside leaves and stems trimmed, cut across into 1/2-inch strips (2 to 3 cups)
4 ounces frozen small cooked shrimp, shelled, thawed and blotted dry (about 1 1/2 cups)
1 tablespoon soy sauce or tamari
1 tablespoon toasted sesame oil
1 tablespoon unseasoned Japanese rice vinegar
1/2 teaspoon chile oil, or to taste, or a pinch of red pepper flakes
Kosher salt
1 cup fresh bean sprouts, rinsed and crisped in ice water
1/2 cup thin diagonal slices scallion greens
Mint leaves
Cilantro leaves
Thai basil leaves

1
Place the rice vermicelli in a large bowl and cover with room-temperature tap water.
2
Let stand for about 1 hour, checking for tenderness occasionally.
3
When the noodles are soft but still slightly firm to the bite, drain.
4
(They should yield about 3 cups.)
5
Meanwhile, for the broth: Combine the broth, ginger, scallion, and garlic in a large saucepan; heat to a boil.
6
Cover and cook over low heat for 15 minutes.
7
Set a strainer over a large bowl and strain the broth.
8
Discard the solids.
9
Pour the seasoned broth back into the saucepan.
10
Add the shiitakes; cover and simmer for 10 minutes.
11
Stir the bok choy, shrimp, and drained noodles into the simmering broth.
12
Cover and cook for 5 minutes.
13
Add the soy sauce, sesame oil, rice vinegar, and chile oil.
14
Season to taste with salt.
15
Ladle the soup into deep soup bowls, distributing the ingredients evenly.
16
Sprinkle with the garnishes.

976

kcal

Calories

Fat

Carbs

159

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 ounces dried rice vermicelli (rice sticks; see Notes), 8 cups reduced-sodium chicken broth, 2 tablespoons minced fresh ginger, 1 scallion, trimmed, and more.

Yes, Rice Noodles, Bok Choy, and Shrimp in Ginger-Chicken Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Noodles, Bok Choy, and Shrimp in Ginger-Chicken Broth

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