Shrimp and Soba in Fragrant Broth
- Total Time
Soba is a Japanese noodle made from buckwheat flour. Highly flavored with a nutty bite, it works nicely with shrimp, vegetables, and a ginger-infused broth.
uncooked soba noodles6 oz
reduced-sodium chicken broth4 cup(s)
Cremini mushrooms¼ pound(s), fresh, sliced
ginger root4 piece(s), fresh and peeled quarter-size slices
garlic clove(s)3 clove(s), medium, minced
uncooked scallion(s)2 medium, cut into 1-inch pieces
uncooked carrot(s)1 medium, sliced
low sodium soy sauce1 Tbsp
uncooked shrimp¾ pound(s), large, peeled and deveined
snow peas1 cup(s), trimmed
- Cook the noodles according to package directions. Drain, rinse under cold water, and set aside.
- 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.
- Divide the noodles among 4 bowls; fill each bowl with one-quarter of the broth mixture. Yields 1 1/2 cups per serving.