A great way to make a quick soup using yesterday’s chicken soup or left broth. Ingredients from Asian cuisine make the soup look like ramen, but it’s still a different type of dish. The addition of shrimps makes this dish distinctive in taste and smell 🙂


400 g of raw prawns, cleaned and deveined
1-1 ½ l of “yesterday’s” chicken soup or left broth
1 carrot, peeled and cut into sticks
3 cm of ginger, peeled and cut into strips
1 chili pepper, chopped
a small bunch of shallots with chopped chives
1 star anise
1 ½ tablespoons of dark soy sauce
150 g homemade pasta (recipe) – can also be regular pasta for soups
2 tablespoons of oil
1 tablespoon of sesame seeds
chopped fresh parsley, for garnish


Drain the cooked pasta, put into a pot, mix with 1 tablespoon of oil and sesame seeds. Set aside. In another pot, heat the oil and sauté the carrots, ginger, shallots (without chives), chili and anise. Pour the broth, add the soy sauce. Cook together for 6 minutes. After this time, add the prawns, pasta and the rest of the chives. Cook over low heat for 2-3 minutes. Garnish the dish with parsley (it can also be coriander).


anise, asian, bulion, carrot, chili pepper, chili, easy recipes, fast recipies, ginger, onion grass, parsley, pasta, prawns, scallions, sea, seafood, sesame seeds, shrimps, soup, soysauce

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