Ingredients

　　3 tablespoons vegetable oil (3 times around the pan)

　　2 teaspoons crushed red pepper or chili flakes

　　4 garlic cloves, chopped

　　2-inch piece of fresh ginger, peeled and cut into very thin matchsticks or grated

　　1/2 pound shiitake mushroom caps, sliced (a couple of cups)

　　1 medium bok choy, trimmed and cut into 3-inch pieces, then cut lengthwise into sticks

　　Salt and freshly ground black pepper

　　1 quart chicken stock or broth

　　1 cup seafood stock or clam juice (available on soup aisle)

　　1 1/2 pounds medium peeled and deveined shrimp

　　1/2 pound vermicelli (thin spaghetti)

　　4 scallions, cut into 3-inch pieces, then sliced lengthwise into thin sticks

　　Heat a medium soup pot over medium-high heat. Add the vegetable oil, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add the chicken stock and seafood stock. Put a lid on the pot and bring the soup to a boil. Add the shrimp and noodles and cook for 3 minutes; add the scallions and cook for 2 minutes. Turn off the heat and let the soup sit for 2 to 3 minutes more. Adjust the seasoning and serve.

　　Rachael Ray 365: No Repeats