I’m itching for a change. You’re probably familiar with the feeling — the one where you want a new outfit, or haircut, or something bold to make you feel fresh and new! Well, I have that. I don’t want a haircut, I don’t want new clothes… I want a site redesign. GASP! I think this is due to the fact that I missed The Kitchen Paper’s first birthday last week (whoopsies!), and after an incredible year of growing a wonderful audience, it feels like time to do something new!
Well, just like getting a bold new haircut, sometimes these feelings aren’t rational. I don’t NEED a new site design, nor do I need the hassle of going through that. There are plenty of things I can improve about the current site (recipe index, I hear ya!), and at the end of the day: I LIKE this design! It’s worked well for me. And I understand it.
So, we’ll see. Maybe the itch won’t go away, and I’ll get super ambitious (ha!) and surprise you all with a total redesign. Don’t hold your breath. DO go make this soup, ASAP! YES!
This soup is based off of my quick imitation pho, which is still one of my favorite spicy, broth-y soups. I’m getting ready for the land of pho {Vietnam}! After making my mushroom kale wild rice casserole last week, and learning that caramelizing mushrooms is AWESOME, I thought I’d use up the rest of my mushrooms by making a soup. And adding shrimp, because sometimes {despite Derek “not liking” shrimp} I want to eat shrimp!
This soup comes together quickly — you really don’t need more than 30 minutes, especially if you use pre-cooked (thawed) shrimp. A note on the noodles: I used rice noodles, which I love and are delicious if you are going to eat the soup immediately. If you’re going to wait, or plan to have leftovers, you might benefit from using a different kind of noodle (like whole wheat spaghetti!). The rice noodles soak up more liquid over time, depleting the soup of it’s broth and creating a heap of mushy noodles. So, plan accordingly!
- 8 oz rice noodles
- 2 Tbsp sesame oil
- 12 oz mushrooms, cleaned and sliced
- 2 cloves garlic, minced
- 1 Tbsp fresh ginger, minced
- 1 jalapeño, thinly sliced
- 3 green onions, sliced
- 6 cups chicken broth
- 2 cups cooked shrimp, room temperature
- 2 Tbsp soy sauce
- 1 Tbsp fish sauce
- 1 Tbsp rice vinegar
- 1 fried (or poached) egg per person (4 eggs)
- 2 limes, cut into wedges
- sriracha sauce for serving (optional)
- chopped cilantro for serving (optional)
- In a shallow dish, cover the rice noodles with room temperature water. Set aside while you cook the soup.
- In a large soup pot, heat the sesame oil over medium heat. Add the mushrooms, and cook without stirring for 3 minutes. Stir once, then cook again for 3 minutes.
- Add the garlic and ginger, stir and cook for 30 seconds before adding the jalapeño and green onions.
- Cook for another minute before adding the chicken broth. Bring the broth to a boil, then add the shrimp. Drain the rice noodles, and add them to the soup.
- Add the soy sauce, fish sauce, and rice vinegar.
- At this point, you should cook your eggs.
- Once the shrimp are cooked through, and the noodles are soft, the soup is done!
- Serve with one egg in each bowl, garnished with lime, sriracha, and cilantro.
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