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Shrimp and soba noodle soup

5
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
This delicious Asian-inspired soup is easy to prepare and full of flavor and texture. The fragrant broth is flavored with the warm umami of shiitake mushrooms, zing of fresh ginger and garlic, and salty goodness of soy sauce. Together those ingredients product a rich broth, perfect for the shrimp, snow peas, carrots and soba noodles. Soba noodles are a Japanese noodle made from buckwheat flour. Tender and tasty with a nutty bite, soba pairs beautifully with this dish. Look for soba in the Asian-foods section of most supermarkets or try this with rice-based noodles, also located in that section.

Ingredients

Uncooked wheat soba noodles

6 oz

Reduced sodium chicken broth

4 cup(s)

Cremini mushroom

¼ pound(s), fresh, sliced

Fresh ginger

4 piece(s), fresh and peeled quarter-size slices

Garlic

3 clove(s), minced

Scallions

2 medium, cut into 1-inch pieces

Carrots

1 medium, sliced

Less sodium soy sauce

1 Tbsp

Uncooked shrimp

¾ pound(s), large, peeled and deveined

Snow peas

1 cup(s), whole, trimmed

Instructions

  1. Cook the noodles according to package directions. Drain, rinse under cold water, and set aside.
  2. Combine the broth, mushrooms, ginger, garlic, scallions, carrot, and soy sauce in a large saucepan; bring to a boil over medium-high heat. Reduce the heat and simmer until the vegetables are tender, about 15 minutes. Add the shrimp and snow peas; return to a simmer. Cook until the shrimp are just opaque in the center and the snow peas are crisp-tender, 3–4 minutes.
  3. Divide the noodles among 4 bowls; fill each bowl with one-quarter of the broth mixture. Yields 1 1/2 cups per serving.

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