Ingredients
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3 tablespoons vegetable oil
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2 teaspoons crushed red pepper flakes
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4 garlic cloves, chopped
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2 inches piece gingerroot, peeled and grated (or cut into very thin matchsticks)
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1 medium bok choy, trimmed and cut into 3-inch pieces, then cut lengthwise into sticks
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salt
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fresh ground black pepper
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1 quart chicken stock
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1 cup seafood stock or 1 cup clam juice
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1 1/2 lbs medium peeled and deveined shrimp
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1/2 lb vermicelli
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4 scallions, cut into 3-inch pieces, then sliced lengthwise into thin sticks
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1/2 lb shiitake mushroom caps, sliced
Instructions
- Heat a medium soup pot over med-high heat.
- Add in the vegetable oil, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy; season to taste with salt and pepper.
- Add in the chicken stock and seafood stock; put the lid on the pot and bring the soup to a boil.
- Add in the shrimp and noodles; cook for 3 minutes.
- Add in the scallions; cook for 2 minutes.
- Turn off the heat and let the soup sit for 2-3 minutes more.
- Adjust seasoning and serve.