The afternoon Zzzs were getting to me, so I drank some iced coffee and now I am sooo jittery, therefore my writing may be a little off today. I made this soup last night and I am so excited to share it with you! It came from the same Good Eats episode that I found the steamed fish from my blog on April 5th. I love it because the cleanup is so quick (good for someone who doesn't have a dishwasher). I wasn't sure if the ingredients would come together to taste good, but they did! Jeffrey and I loved it!
Shrimp n Noodle Soup (this makes 2 soup packets)
Peeled Shrimp (also take off the tails...which I didn't do) I used about 8 shrimp per pack
1 Ramen noodle packet (any flavor you are only using the noodles)
1/4 small white onion diced
1 small scallion diced
1/4 tsp red pepper flakes
1/3 cup sliced mushrooms (I used baby bellas)
2 cups chicken or vegetable broth
1/4 cup rice vinegar
2 Tb soy sauce
2 tsp sesame oil
Salt (if you use low sodium broth)
Chop onions and scallions (I didn't use all of what I chopped)
Pull out 2 rectangles of aluminum foil. Break Ramen noodle square in half and put in the middle of the foil. Layer some mushrooms on top.
Layer shrimp on top of mushrooms.
Layer onions and scallions. Sprinkle Red Pepper.
Pull Foil up and leave an opening to pour in the liquid.
Mix together the broth, vinegar, soy sauce and sesame oil.
Pour equal amounts of the liquid into each of the pouches.
Close the foil tight. One of my packets kept leaking so I double foiled each of the pouches. Put into a baking pan so that it will catch any liquids that may leak out (it shouldn't leak if you close it tight). Bake on 400 for 20 minutes.
This was so fun, I just set the pouch into a bowl and opened the foil. Serve directly from the foil and as long as you don't poke a hole in the bottom you will not have any dirty dishes! You may want to sprinkle a little salt and pepper on top before serving. Like I said if you don't use sodium free chicken broth you will not need salt.
It was yummy served with broccoli!