Snow came down from the sky on Friday, and our office was closed early. We thought it was the perfect day to come home and make this Asian noodle soup recipe we’d come up with. Very similar to the Italian Sausage Soup recipe, we used a bagged fresh Asian vegetable blend we picked up while food shopping.

This is a variation on the ramen soup recipe on the packaging of the Asian vegetable blend, which is a combination of fresh shredded red cabbage, scallions, and carrots. We also picked up some brown rice noodles to try out in this Asian noodle soup. The result was a spicy, more  grown up version of Oodles of Noodles. Here’s how we made our Asian noodle soup, but feel free to switch a few things up if you’d like to suit yourself. 

Here’s What’s In It

2 packs brown rice stir-fry noodles, uncooked
2 tbsp soy sauce
12 oz shelled, devained fresh shrimp, uncooked
1 quart Thai Ginger infused vegetable broth
1 package Asian vegetable blend 

Here’s What You Do

Bring the vegetable broth to a boil. Add soy sauce and stir. Add noodles, then add vegetable blend; cook for 2 minutes. Add shrimp; reduce heat and cook for 2-3 minutes or until shrimp are opaque. Put it in a bowl, grab a spoon, and eat!

Mr. Blakes really liked this Asian noodle soup. It was just enough kick with just enough slurp – if that’s a word. We love soups during this time of year. Is this a soup recipe you’d try out? We’d love to hear about it.