What is the best thing about this soba noodle soup? It’s a one-pot recipe!. I prepared this soup using lots of fresh vegetables such as bok choy, mushrooms, peppers, carrot, celery etc., It hardly takes 30 min to prepare if all ingredients are handy.
What I love about this soup are the shrimp and mushrooms. Yes! I am a big fan of both.
We enjoyed it so much that, I made this soup at least 5-6 times in the last couple of weeks before making it for this post.
I am sure, this Asian soba noodle soup will give you one more option to fight cold winter nights. Or, you can also consider this whole grain-based Healthy Barley Soup as an alternative.
Some facts about soba noodles
- Did you know soba is the Japanese name for buckwheat?
- Buckwheat is rich in protein and dietary fibers and does not contain gluten. However, soba noodles may contain some gluten if it is not made from 100% buckwheat.
- Soba noodles are firm in texture when cooked and are not chewy
How this Soba Noodle Soup is healthy?
This soba noodle soup is healthy because it:
- is high in vitamin A and C
- contains lots of fresh vegetables
- is rich in dietary fibers and high in proteins
- is low in fat and contains no added saturated fat
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Asian Soba Noodle Soup With Shrimp & Vegetables
Asian soba noodle soup loaded with fresh vegetables. Rich in fibers and proteins. Healthy option for busy weeknights.
Servings :4
Calories :200kcal
Ingredients
- 1 oz buckwheat soba noodles
- 2 cup shiitake mushrooms sliced
- 2 cup thickly chopped bok choy
- ½ cup carrot julienned
- 1 onion sliced
- 1 bell pepper sliced
- 10-12 large shrimps deveined (I used frozen)
- 2 cups chicken stock (low sodium organic)
- 3 cups water
- 2-3 cloves garlic finely chopped
- 1 teaspoon mined ginger
- 1 tablespoon chili garlic sauce
- 1 tablespoon white vinegar
- 1 tablespoon low sodium soy sauce
- salt and pepper
- 1 teaspoon cooking oil
- ⅓ cup spring onions sliced
Instructions
- Heat oil in a large pot on medium heat. Add minced ginger, garlic and saute until fragrant for about 30 sec. Add onion and saute until trasluscent.
- Add mushrooms, bok choy, sliced red and green peppers, carrot, celery, chicken stock and water. Bring mixture to boil.
- Add vinegar, soy sauce, fennel seeds, chili garlic sauce, salt and pepper and simmer the soup for about 5-7 min.
- Then add shrimp and noodles and cook it for further 3-4 min. Do not overcook the noodles
- Turn off the heat. Add spring onions and cilantro, serve warm.
Notes
- If you are not a fan of buckwheat noodles, try wheat noodles instead.
- You can use ½ red bell pepper and ½ green bell pepper for a variety of colors in the soup.
Nutrition
Calories: 200kcal
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this looks so delicious! I love soba noodles and shrimp!
Thank you Tianna!
This is the second recipe of yours that I have read back to back, and now I’m starving. I have looked for soba at our closest grocery store but I have not found them, since I am gluten free I would love to have soba noodles in my pantry at all times. In fact I think I’m going to venture out to find the soba noodles and add all the other ingredients to my cart too. This soup looks and sounds right up my alley! Yum!
Thank you Nikki for stopping by. I hope you will find soba noodles and will enjoy this soup.
This soup looks marvelous! I have not used chili garlic sauce before but my local grocery store is bound to have it. They have everything!
Yummed and pinned this recipe 🙂
Sinea ♥
Hello Sinea! … Yes, chili garlic sauce in this soup really makes a big difference. I am sure you will like it too :).