Shrimp and soba noodle soup
Uncooked soba noodles
Reduced-sodium chicken broth
¼ pound(s), fresh, sliced
4 piece(s), fresh and peeled quarter-size slices
3 medium clove(s), minced
2 medium, cut into 1-inch pieces
1 medium, sliced
Low sodium soy sauce
¾ pound(s), large, peeled and deveined
1 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.