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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

10 min.

15 min.

25 min.



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.


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


1Heat up oil in a large soup pot, set to medium heat.
2Add and sauté onions, garlic, and veggies within the heated pot.
3Add seasoning to veggies, stir with a wooden spoon or spatula to fully incorporate.
4After 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)
5Add veggie broth and bring to a boil.
6At 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.