Check out the best performing videos from my channel:
Air Fryer Chicken Wings with Soy Garlic Sauce:
Sous Vide Ribeye Steak with Korean BBQ Glaze:
Dalgona Haagen-Dazs Affogato:
Subscribe to join the pro-level home cooking experience:
This video covers detailed recipe for shrimp noodle soup with detail-oriented guide for making shrimp stock from scratch. I apologize that I could not focus on the noodles as much due to the emphasis on the stock rather than from-scratch noodle recipe. I will definitely have a separate episode covering Asian noodle making soon.
Ingredients: (2 Servings)
Shrimp 14 pcs (13-15 size but depends on how many you wanna cook)
Onion 1 ea
Garlic 2 cloves
Scallion 2 ea
Baby Bok Choy 2 heads
Enoki Mushroom 30g
Green Chili 2 ea
Red Chili 1 ea
Soy Sauce 2 Tbsp
Rice Vinegar 1 Tbsp
Wheat Noodles 200g
Dashi Pack 1 ea (if you don’t have it substitute with dried anchovvies and Konbu)
*Homemade XO sauce (skip if you don’t have any, please refer to the previous episode)
Directions:
1. Leave 2 shrimps which are the biggest and the best looking for the whole shrimp. Peel them with the head and the tail attached.
2. Peel the rest of the shrimp entirely, saving the heads and the shells. Butterfly the shrimp and devein everything.
3. Cut onion in half save 1/2 for the stock and 1/2 for the soup.
4. Separate scallion white parts and open the center lengthwise.
5. Crush garlic cloves.
6. Cut half of the red chili for the stock and the rest for the sauce with green chili.
7. Cut Enoki mushrooms, julienne 1/2 onion and baby bok choy as guided in the video.
8. Get a stock pot as hot as you can and char the onions and scallions first and remove once they are nicely charred.
9. In the same pot, cook shrimp shells and the heads with a touch of oil. Use the spoon to squeeze out the juice from the head. Once they are cooked add 2L of cold water and charred onion, scallion, red chili, and garlic with Dashi Pack.
10. Bring the stock to a boil and simmer for 40 minutes.
11. In the meantime, mix the finely chopped green and red chilies with soy sauce, vinegar and xo sauce.
12. Cook the noodles with salted boiling water.
13. Once the stock is done, strain it and keep boiling the stock. skim off the top foams.
14. In the boiling stock, blanch all the prepared ingredients: onions, Enoki mushrooms, baby bok coy, and shrimp.
15. Place the noodles in the center and plate all the toppings. Pour stock on top and serve.