Kung Pao Shrimp Soup

4 Servings
Soup
Chinese
Soup Winter Chinese

1 recipe Asian Broth (or 3 cups low-sodium cken broth)
2 pkg. dry ramen noodles (3 oz. each)
2 Tbsp. each rice vinegar dry sherry, sin sauce, and sriracha
1 Tbsp. toasted ame oil
1 tsp. nstarch
1 lb. large imp peeled and deveined
2 Tbsp. peanut oil divided
1/2 cup whole hews
Pinch of pepper flakes
1/2 cup each carrot and bell pepper cut into matchsticks
6 dried small red chile pers
1 Tbsp. minced fresh gerroot
1 Tbsp. minced lic
Soy sauce or her salt to taste
antro leaves and chopped scallions

Prepare Asian Broth. Cook noodles according to package directions (omit seasoning packet); drain and set aside. Whisk together vinegar, sherry, hoisin, sriracha, sesame oil, and cornstarch in a bowl until cornstarch dissolves; set aside. Stir-fry shrimp in 1 Tbsp. peanut oil in a large nonstick skillet over high heat for 2 minutes. Add cashews and pepper flakes; stir-fry until shrimp are firm, 1?2 minutes more. Remove shrimp and cashews from skillet; wipe skillet with a paper towel and return it to the burner over high heat. Add remaining 1 Tbsp. peanut oil; stir-fry carrot, bell pepper, and chiles until lightly charred, 1?2 minutes. Stir in gingerroot and garlic; cook 1 minute. Add reserved vinegar mixture and simmer 30 seconds. Pour in prepared broth, simmer 1?2 minutes, and season with soy sauce. Serve soup over noodles and shrimp; garnish with cilantro and scallions.


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