High Protein Shrimp Noodle Soup
Packed with fresh vegetables, juicy shrimp, and tender egg noodles, this High Protein Shrimp Noodle Soup delivers flavorful nourishment in every spoonful. Infused with bold aromatics like garlic, ginger, and onion, and elevated by the umami-rich combination of soy sauce and fish sauce, this soup is a harmonious blend of savory and refreshing notes. The addition of spinach and tofu boosts the protein content while keeping the dish light and wholesome. Ready in just 45 minutes, this hearty soup is perfect for a quick weeknight dinner or meal prep. Garnished with green onions, cilantro, and a squeeze of fresh lime, this vibrant soup offers a comforting yet healthy twist to classic shrimp noodle recipes. It’s an easy-to-make, nutrient-packed meal that will satisfy your cravings and fuel your day.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 8 ounces egg noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 1 medium red bell pepper, thinly sliced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon fish sauce
- 6 cups chicken or vegetable broth
- 2 cups spinach leaves
- 1 cup tofu, cubed
- 3 stalks green onions, sliced
- 0.5 cup cilantro, chopped
- 1 medium lime, cut into wedges
Instructions
Begin by preparing the egg noodles according to package instructions. Drain and set aside.
Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and ginger, cooking for about 1 minute until fragrant.
Add the diced onion, sliced carrots, and red bell pepper. Sauté for 4-5 minutes, until the vegetables are softened.
Stir in the soy sauce and fish sauce, mixing well with the vegetables.
Pour in the chicken or vegetable broth and bring the mixture to a simmer.
Add the large shrimp to the pot, cooking for 3-4 minutes, or until they turn pink and are fully cooked.
Stir in the cubed tofu and spinach leaves, letting them heat through and the spinach to wilt slightly.
Add the cooked egg noodles to the soup and stir well.
Remove the pot from heat and garnish with sliced green onions and chopped cilantro.
Serve the soup hot, accompanied by lime wedges for squeezing on top. Enjoy your high-protein shrimp noodle soup!
Nutrition Facts
Calories |
1674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 923 mg | 308% | |
| Sodium | 8629 mg | 375% | |
| Total Carbohydrate | 127.0 g | 46% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 25.0 g | ||
| Protein | 182.1 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1493 mg | 115% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 3739 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
