Shrimp, Mushroom & Soba Noodle Soup
In this delicious and wholesome recipe, flavorful aromatics like fresh ginger and garlic infuse a comforting chicken broth, creating a fragrant base for tender soba noodles and succulent shrimp. With earthy crimini mushrooms and vibrant broccoli adding a satisfying bite, each bowl is a delightful balance of textures and flavors - perfect for a cozy meal any day of the week.
— Constant Cookbook
Ingredients
- 3 tsp canola oil, divided
- 1 tbsp minced fresh ginger
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 bundle (3.5 oz.) soba noodles
- 2 tsp soy sauce
- 8 oz. large shrimp, peeled
- 8 oz. crimini mushrooms, thinly sliced
- 1 1/2 cups broccoli florets
Instructions
- Heat canola oil in a large saucepan set over medium-high heat. Add ginger and saute for 2 minutes. Add garlic and cook, stirring constantly, for 30 seconds. Add chicken broth and bring it to a boil. Add soba noodles and cook until tender, about 5 minutes. Stir in soy sauce and turn down the heat until the broth is simmering.
- Add the shrimp to the broth and simmer until just cooked through. Avoid overcooking the shrimp or it will become rubbery.
- While the soba noodles are cooking, heat canola in a large skillet set over medium-hight heat. Add mushroom and cook until almost tender, 4 to 5 minutes. Stir in broccoli florets and cook until broccoli is tender-crisp and the mushrooms are starting to brown.
- Divide the mushroom and broccoli mixture between four bowls.
- Ladle the broth, noodles and shrimp into the bowls. Serve.
Yield
Serves 4
Nutrition
- Serving Size: 1 Bowl
- Calories: 132 kcal
- Carbohydrate Content: 8 g
- Protein Content: 16 g
- Fat Content: 5 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 143 mg
- Sodium Content: 1916 mg
- Fiber Content: 1 g
- Sugar Content: 2 g
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