Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
10 min. |
15 min. |
25 min. |
4 |
0 |
Shrimp Soba Noodle Soup
Soba is a gluten-free buckwheat noodle that absorbs flavor and liquid just like pasta. A great substitute for whole wheat pasta.
Ingredients:
| 1 package of soba noodles |
| 4 cups of veggie broth
|
| 1 lb. shrimp (peeled and deveined)
|
| 1/4 cup of carrots chopped
|
| 1 fennel bulb green prongs removed and diced
|
| 1/2 cup of broccoli (roughly cut keeping florets in tact-remove stalks)
|
| 1 onion diced
|
| 1 garlic clove minced
|
| 1 tsp. of ground ginger
|
| 1 tsp. of crushed red pepper
|
| 1 tsp. of pepper
|
| 1 tsp. of salt
|
| 1 tbsp. of mirin (rice wine) or dry white wine |
| 1 tbsp. of peanut or vegetable oil. |
| Lemon wedges and cilantro sprigs to garnish |
Instructions:
| 1 | Heat up oil in a large soup pot, set to medium heat. |
| 2 | Add and sauté onions, garlic, and veggies within the heated pot. |
| 3 | Add seasoning to veggies, stir with a wooden spoon or spatula to fully incorporate. |
| 4 | After onions are translucent (10 mins) and the veggies are becoming soft, add wine to the mix, scrape and deglaze any brown bits or seasoning that is on the bottom of the pot. (7 mins) |
| 5 | Add veggie broth and bring to a boil. |
| 6 | At at boil add shrimp to the soup and soba noodles. Turn heat down to low-medium and let soup simmer for 7-10 mins. Once noodles are soft (but not mushy) and shrimp is bright pink, serve in bowls and eat immediately garnished with lemon wedges and cilantro. |
