Soba Noodles and Shrimp in Gingered Broth
Ready in less time than it takes to order take-out, you will love this fast and easy shrimp and soba noodle bowl served with a fragrant ginger broth.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 ounces soba noodles
- 1 tablespoon toasted sesame oil
- 2 inch piece ginger root (peeled and minced)
- 1 bunch scallions (thinly sliced whites and greens divided)
- 1 clove garlic (minced)
- 1 teaspoon chili garlic paste (optional)
- 6 cups low-sodium chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 12 ounce package Omaha Steaks Wild White Shrimp - frozen
- slice cilantro and jalapeno (optional garnish)
Instructions
- 1
Cook soba noodles according to package directions and divide noodles evenly between 4 soup bowls; set aside.
- 2
In a large soup pot, heat sesame oil over medium and stir in ginger, scallion whites, garlic and chili paste. Heat until fragrant, 30-60 seconds, being careful not to burn the garlic.
- 3
Add chicken broth, soy and rice vinegar to the pan and stir well. Increase heat to high and bring broth to a low boil.
- 4
Stir in entire package of Wild White Shrimp and heat until shrimp are opaque and cooked through, about 5-6 minutes.
- 5
To serve, ladle broth and shrimp over reserved bowls of soba noodles. Garnish with scallion greens, cilantro and jalapeno slices to serve.