Soba Noodles and Shrimp in Gingered Broth
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Soba Noodles and Shrimp in Gingered Broth
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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.
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Ingredients
- 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
- lice cilantro and jalapeno (optional garnish)
Instructions
- Cook soba noodles according to package directions and divide noodles evenly between 4 soup bowls; set aside.
- 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.
- Add chicken broth, soy and rice vinegar to the pan and stir well. Increase heat to high and bring broth to a low boil.
- Stir in entire package of Wild White Shrimp and heat until shrimp are opaque and cooked through, about 5-6 minutes.
- To serve, ladle broth and shrimp over reserved bowls of soba noodles. Garnish with scallion greens, cilantro and jalapeno slices to serve.
Nutrition Information
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Calories
208kcal
(10%)
Carbohydrates
23.7g
(8%)
Protein
16.3g
(33%)
Fat
4.2g
(6%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
3.7g
Trans Fat
0g
Cholesterol
98mg
(33%)
Sodium
822mg
(34%)
Fiber
1.7g
(7%)
Sugar
0.3g
(1%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 23.7g | 8% |
| Protein | 16.3g | 33% |
| Fat | 4.2g | 6% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 3.7g | 22% |
| Trans Fat | 0g | 0% |
| Cholesterol | 98mg | 33% |
| Sodium | 822mg | 34% |
| Fiber | 1.7g | 7% |
| Sugar | 0.3g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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