Shrimp Noodle Soup

Ingredients

• 150 g Mie noodles
• Salt
• 2 tsp sesame oil
• 350 g shrimp (pre-cooked)
• 1 slice turkey bacon
• 1 bunch scallions
• 1 piece ginger (about 3 cm long)
• 1 egg
• Pepper
• 1 small organic lemon
• 1 l poultry broth
• 1 star anise
• 200 g snow peas
• 3 tbsp Soy sauce
• Chili oil (optional)

Instructions

1. 1.

   Cook the noodles according to package instructions in salted water. Rinse under cold water, drain, and toss with sesame oil.

2. 2.

   Rinse the shrimp, pat dry, then finely chop using a hand blender, food processor, or a sharp knife.

3. 3.

   Dice the bacon very finely. Trim and finely chop 2 scallions. Peel and finely mince the ginger.

4. 4.

   Combine shrimp, bacon, scallions, and ginger. Add the egg, season with salt and pepper, and mix thoroughly. Wash the lemon, dry it, peel about 5 cm of zest, and set aside (use the rest of the fruit elsewhere).

5. 5.

   Bring 2 l lightly salted water to a boil in a pot. Reduce heat so the water is just barely simmering. Using a spoon, form small balls from the shrimp mixture.

6. 6.

   Drop the balls into the simmering water with a slotted spoon. Let them cook for about 3 minutes in the gently simmering liquid. Remove and drain.

7. 7.

   Bring the broth with the prepared lemon zest and star anise to a boil. Clean and wash the snow peas. Trim remaining scallions, wash, and slice into thin rings.

8. 8.

   Add the snow peas to the broth and cook for 1 minute.

9. 9.

   Warm the shrimp balls and noodles in the soup. Add soy sauce. Ladle the soup into bowls. Sprinkle with scallions, drizzle with chili oil if desired, and serve.