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4

Shrimp and Soba in Fragrant Broth

Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
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.
Ingredients

uncooked soba noodles

6 oz

reduced-sodium chicken broth

4 cup(s)

cremini mushroom(s)

¼ pound(s), fresh, sliced

ginger root

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

garlic clove(s)

3 medium clove(s), minced

uncooked scallion(s)

2 medium, cut into 1-inch pieces

uncooked carrot(s)

1 medium, sliced

low sodium soy sauce

1 Tbsp

uncooked shrimp

¾ pound(s), large, peeled and deveined

snow peas

1 cup(s), 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.
Notes
Look for soba in the Asian-foods section of most supermarkets.

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