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