Shrimp and Soba in Fragrant Broth

Total Time
40 min
10 min
30 min
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 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


  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.


Look for soba in the Asian-foods section of most supermarkets.

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