I headed to produce and grabbed a red bell pepper and organic shitake mushrooms (hooray on sale!). Some cooked shrimp, spicy sauce addition, and Asian veggies and I was set! I was really excited to see how this would all turn out.
My diet has been vegan/vegetarian for a while now, but with the exception of fish. We eat fish every once in a while because well frankly we still want it! The oils are good for my husband’s joints and like I said, our lifestyle is not about deprivation. We want to be healthy and happy. So the fishies are here to stay. However, feel free to omit the shrimp and you will have a lovely Asian vegan noodle soup!
My-Yum Shrimp & Noodle Soup
• Red pepper flakes to taste
• 1 can chopped baby corn
• 8-10 shitake mushrooms
• 1 medium red bell pepper, chopped
• Pinch kosher salt
Bring vegetable broth to a boil in a large soup pot. Add in your noodles and cook for about 12-15 minutes. Reduce heat to low.
While your noodles nestle snugly in your pot, sauté your mushrooms and pepper in a medium sauce pan with a tablespoon of canola oil. When your mushrooms are soft, add chestnuts, baby corn, and red pepper flakes to taste. After a few minutes add your soy sauce and coat all your veggies. I let it simmer for a few minutes.
The soup turned out DELICIOUS if I do say so myself. My husband and I gobbled down two bowls! Yum Yum.
NOTE: I used thai style noodles thinking that they would be thinner. They were delicious but as far as looks I think I will find a super skinny rice noodle for next time!