Spicy Shrimp Udon Noodle Soup

Bone broth recipe inspired by my son

The inspiration for this spicy shrimp Udon soup came from my son, Ryan. When he was about 10 years old, he was watching me cook and write down a recipe one day in the kitchen. He asked if he could create his own recipe and if we could write it down, and of course I was absolutely down for doing that and very excited about eagerness to join in. He said he wanted to make a soup, so I let him look through the refrigerator and cabinets for ingredients and he created a rice noodle zucchini soup, that included hot sauce, pepper and cumin along with zucchini and egg noodles. He was so proud of his creation (as I was!) and I still have the recipe card till this day.

Benefits of bone broth

This recipe is an adapted version of his soup combined with his now favorite dish from an Asian Bistro: Spicy Udon Noodles. The base of this soup is made from bone broth, which has many benefits including boosting your immune system, promoting healthy digestion, lots of protein to help you feel satisfied and full longer, along with maintaining healthy skin and joints. The Thai red chili paste and ginger give this soup a fresh zing and spice in the perfect amount, just enough to make your nose run slightly and leave a tingle on your tongue, with can be helpful for clearing sinuses and helping you to feel better. Everything easily comes together in about 20 minutes and this recipe makes approximately 2.5 quarts, enough to feed 4-6 people.

Let’s begin!

Ingredients:

Spicy Shrimp Udon Soup

Ingredients:

• 1-2 medium zucchinis, peeled and chopped
• 2 stalks green onions, chopped
• 1 tsp olive oil
• 2 cups chicken bone broth
• 3 cups water
• 1 tbsp soy sauce
• 1 1/2 tsp minced garlic
• 1 tsp Chinese five spice
• 3 tsp Thai roasted red chili paste
• 1 tsp ginger paste
• 1 cup sliced mushrooms
• 2 (7.1 oz) pouches Kame Udon Stir Fry Noodles
• 8 oz raw large Argentine Red Shrimp (about 1 1/2 cups)

How to make Udon Noodle soup

Instructions:

Add olive oil to pan and heat on medium-high, then add zucchini and green onions.

Sauté 3-5 minutes until fragrant and slightly browned, then add to a large sauce pot.

To the large sauce pot, also add water, bone broth, soy sauce, garlic, Chinese five spice, Thai red chili paste, ginger paste and mushrooms.Stir and bring to a boil over medium-high heat.

Add Udon noodles and shrimp, then immediately reduce heat to low, then stir and simmer uncovered for 5-6 minutes for large shrimp, 3-5 minutes if using small shrimp.

Immediately transfer to bowls and serve hot.

Have a little fun and break out the chop sticks to enjoy this dish and don’t forget to slurp up the broth to reap the healthy benefits also!