Gingery Broth with Shrimp and Green Onion

Gingery Broth with Shrimp
Gingery Broth with Shrimp and Green Onion
Serves 4
This Asian-inspired Gingery Broth with Shrimp and Green Onion is loaded with flavor.
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  1. 1 tablespoon canola oil
  2. 1½ cups chopped red bell pepper
  3. 1 cup chopped green onion, white and green parts divided
  4. 1 cup thinly sliced cremini mushrooms
  5. 1 teaspoon minced garlic
  6. ¼ teaspoon Chinese five-spice powder
  7. 2 tablespoons grated fresh ginger
  8. 4 cups Shrimp Stock, recipe follows
  9. 2 tablespoons soy sauce
  10. 1 teaspoon salt
  11. 2 cups warm water (105° to 110°)
  12. 2 (3-ounce) packages ramen noodles, flavor packets discarded
  13. 1 pound reserved medium fresh shrimp, from Shrimp Stock
  14. Garnish: chopped green onion, chopped bell pepper
  1. In a large Dutch oven, heat canola oil over medium-high heat. Add bell pepper, white parts of green onion, and mushroom. Cook until softened, about 5 minutes.
  2. Add garlic, five-spice powder, and ginger, and cook, stirring, until all liquid is reduced. Add Shrimp Stock, soy sauce, salt, and 2 cups water. Cover, and simmer 20 minutes.
  3. Add ramen noodles and remaining green onion. Cook until noodles are tender, 3 to 5 minutes. Add shrimp, cooking until heated through.
  4. Garnish with green onion and bell pepper, if desired.
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Shrimp Stock
Yields 4
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  1. 2 quarts water
  2. 1 large onion, roughly chopped
  3. 4 stalks celery, roughly chopped
  4. 4 dried bay leaves
  5. 1 tablespoon kosher salt
  6. ½ teaspoon black peppercorns
  7. 2 pounds medium fresh shrimp (heads on)
  1. In a large stockpot, combine 2 quarts water, onion, celery, bay leaves, salt, and peppercorns. Bring mixture to a boil over high heat; reduce heat to medium, and simmer.
  2. Prepare an ice-water bath for shrimp. Add shrimp to simmering water. Remove shrimp when they are pink and firm, and plunge into ice-water bath.
  3. Continue simmering mixture while shrimp cool. Peel shrimp, reserving heads and tails. Add shrimp heads and tails to simmering liquid. Continue simmering until liquid is reduced by half. Remove from heat, and strain.
  4. Let cool completely, and store covered in refrigerator for up to 1 week, or freeze. Reserve peeled shrimp for Gingery Broth with Shrimp and Green Onion.
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  1. ooh daddy!!! that’s what I’m talkin’ bout. Outstanding soup all my friends and especially my ginger lovin’ Asian friends just love this. It hits the bullseye every time.
    Thanks so much for an outstanding recipe.

  2. This was so amazing ….. I did add one of the chicken seasoning packet from the noodles for more flavor and crushed red pepper for a small kick


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