This Asian-inspired Gingery Broth with Shrimp and Green Onion is loaded with flavor.
1 tablespoon canola oil
1 1/2 cups chopped red bell pepper
1 cup chopped green onion, white and green parts divided
1 cup thinly sliced cremini mushrooms
1 teaspoon minced garlic
1/4 teaspoon Chinese five-spice powder
2 tablespoons grated fresh ginger
4 cups Shrimp Stock, recipe follows
2 tablespoons soy sauce
1 teaspoon salt
2 cups warm water (105° to 110°)
2 (3-ounce) packages ramen noodles, flavor packets discarded
1 pound reserved medium fresh shrimp, from Shrimp Stock
chopped green onion, chopped bell pepper
In a large Dutch oven, heat canola oil over medium-high heat. Add bell pepper, white parts of green onion, and mushroom. Cook until softened, about 5 minutes.
Add garlic, five-spice powder, and ginger, and cook, stirring, until all liquid is reduced. Add Shrimp Stock, soy sauce, salt, and 2 cups water. Cover, and simmer 20 minutes.
Add ramen noodles and remaining green onion. Cook until noodles are tender, 3 to 5 minutes. Add shrimp, cooking until heated through.
Garnish with green onion and bell pepper, if desired.