Shrimp noodle soup for the soul from Chinese Enough: Homestyle Recipes for Noodles, Dumplings, Stir-Fries, and More (page 104) by Kristina Cho

  • green onions
  • shrimp paste
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute fish tofu for shrimp balls, and can use the fried garlic on page 310. The book's "Tomato kombu broth" called for in this recipe can be made in advance.

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Notes about this recipe

  • Eat Your Books

    Can substitute fish tofu for shrimp balls, and can use the fried garlic on page 310. The book's "Tomato kombu broth" called for in this recipe can be made in advance.

  • eclairea on February 20, 2026

    Light, filling, warming for the soul.

  • rmardel on June 25, 2025

    This soup was quite good: Delicious, filling, lightly savory. My fish balls were still partially frozen when I began the soup, so I added them before the shrimp and let them simmer a few minutes extra. I did not cut the shrimp balls in half because they appeared so tiny; I was surprised then when they quadrupled in bulk, and could understand the instruction to halve them. Note that the broth is initially very salty, and strongly flavored from the added shrimp paste. Do not worry, this is ameliorated by the noodles and the shrimp balls which absorbed a good bit of broth but which were simple and fairly blandly savory but not at all salty. The soup was light, fresh, and shrimpy, but not overwhelmingly so. If I had adjusted the broth to be less salty, as I would like if I were drinking it as a broth, it would have been far too bland and boring with the noodles, shrimp, and shrimp balls. The shrimp balls were OK, but I might like this better with chunks of fish.

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