Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons (30 mL) toasted sesame oil
  • 1 large leek, white and green parts only (halved and thinly sliced (roughly 6 ounces))
  • 2 teaspoons packed freshly grated ginger
  • 8 ounces shiitake mushrooms (stems removed and caps thinly sliced)
  • 5 scallions (thinly sliced)
  • 10 cups (2½ quarts) low-sodium chicken broth
  • 1 teaspoon soy sauce
  • 4 ounces No Yolk Dumpling Noodles
  • 3 tablespoons white miso paste
  • pinch dried red pepper flakes
  • 1 lb (16 oz) raw deveined shrimp ((26/30 count))
  • kosher salt
  • freshly ground black pepper
  • thinly sliced scallions
  • fresh Thai basil leaves

Instruction

  • Heat the sesame oil in a large soup pot over medium heat. Add the sliced leeks, and sauté them for 4 to 5 minutes, stirring frequently, until they are soft and translucent. Increase heat to medium-high, and add the grated ginger and sliced shiitake mushrooms. Sauté the mushrooms, stirring occasionally, until cooked through and lightly caramelized, about 3 to 4 minutes.
  • Add the scallions, and sauté for 1 to 2 minutes. Add the chicken broth and soy sauce to the pot, and bring to a rapid simmer. Add the miso paste and red pepper flakes, and stir until completely dissolved.
  • Add the No Yolk Dumpling Noodles, and cook for until just shy of al dente. Reduce heat to low and add the raw shrimp, and continue to cook for 1 to 2 minutes or until pink and no longer translucent and the noodles are al dente. Season soup to taste with salt and pepper, and top with thinly sliced scallions and Thai basil leaves.