Savory Spinach and Shrimp Noodle Soup

1. Soak and Prepare Noodles

Soak the bean thread noodles in hot water for about 10 minutes until they soften. Once softened, drain them and cut into 4-inch lengths, then set them aside for later use.

2. Prepare Shrimp

Clean and drain the shrimp, making sure they are fresh and ready to go, and reserve them for the soup.

3. Blanch Spinach

In a large pot, bring 2 quarts of water to a boil. Add 1 tablespoon of salt and 0.5 teaspoon of baking soda, then blanch the spinach leaves for just 5 seconds. Quickly transfer the spinach to a bowl of cold water to stop the cooking process, then drain and set aside.

4. Prepare Stock

Combine the chicken stock, ginger, garlic, and 1.5 teaspoons of salt in a separate large pot. Bring this mixture to a boil. The ginger and garlic will infuse the stock with a wonderful depth of flavor. Once the stock is boiling, add the reserved spinach and mix it thoroughly into the broth.

5. Add Garlic Oil and Shrimp

Pour in the garlic oil and add the reserved shrimp. Stir gently and allow the soup to return to a boil. The garlic oil will give the soup a rich aroma, while the shrimp will cook quickly, curling and turning pink when they are done. This should only take a couple of minutes.

6. Add Noodles

Finally, stir in the bean thread noodles and let the soup come back to a boil for a moment. Once everything is heated through, turn off the heat. Transfer the soup to a heated serving bowl to keep it warm.