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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. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Soup
Cuisine: Asian Inspired
Servings: 4
Calories: 200kcal


  • 1 oz buckwheat soba noodles
  • 2 cup shiitake mushrooms sliced
  • 2 cup thickly chopped bok choy
  • 1/2 cup carrot julienned
  • 2 celery stalks finely chopped
  • 1 onion sliced
  • 1/2 red pepper sliced
  • 1/2 green pepper sliced
  • 10-12 large shrimps deveined (I used frozen)
  • 2 cups low sodium organic chicken stock
  • 3 cups water
  • 2-3 cloves garlic finely chopped
  • 1 tsp mined ginger
  • 1 tbsp chili garlic sauce
  • 1 tbsp white vinegar
  • 1 tbsp low sodium soy sauce
  • 1 tsp fennel seeds (optional if you don't like)
  • salt and pepper
  • 1 tsp cooking oil
  • 1/3 cup spring onions sliced
  • 2 tbsp finely chopped cilantro (optional for garnish)


  • 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.


  • If you are not a fan of buckwheat noodles, try wheat noodles instead.


Calories: 200kcal