Easy Shrimp, Mushroom & Soba Noodle Soup Recipe Recipe
First of all, I want to thank all of you who linked up your fun Halloween food and craft ideas. Be sure to check them out. You can still add links – submission are open for another day. On to the recipe – Easy Shrimp, Mushroom & Soba Noodle Soup – and my ongoing love affair with myfitnesspal.
Several weeks ago, I told you about myfitnesspal (let’s call it MFP for short), which has become my favorite app companion on my phone. At first, I just used the app to check on the nutrients that I was putting into my body each day. Twenty-nine days later (or so MFP tells me, followed by several encouraging exclamation points), I have started to see the results of my diligence. Not only have I become more aware of my food intake and made better choices along the way, but I also ramped up my workouts. Longer runs and harder work in my twice-weekly weight-training class are paying off. And damn, does it ever feel good!
As part of this commitment to eating better, I am becoming a lot more imaginative with my lunches, packing them with vegetables, protein and high-quality carbs. Of course, whatever I am serving also needs to taste good. If it doesn’t, I’ll be tempted to rummage through the pantry until I’m satisfied. That never ends well. I’m sure all of those exclamation points would disappear from MFP and be replaced with frowny faces.
This soup is filled with vitamins from the mushrooms and broccoli, protein and iron from the shrimp and fiber from the soba noodles. It is light enough to allow for a hearty portion, and satisfies with its rich taste. Oh yeah, and it takes about 15 minutes to make. You just can’t beat that.
(By the way, I have no affiliation with myfitnesspal. I just really like their app.)
The recipe:
Heat canola oil in a large saucepan set over medium-high heat. Add ginger and saute for 2 minutes. Add garlic and cook, stirring constantly, for 30 seconds. Add chicken broth and bring it to a boil. Add soba noodles and cook until tender, about 5 minutes. Stir in soy sauce and turn down the heat until the broth is simmering.
Add the shrimp to the broth and simmer until just cooked through. Avoid overcooking the shrimp or it will become rubbery.
While the soba noodles are cooking, heat canola in a large skillet set over medium-hight heat. Add mushroom and cook until almost tender, 4 to 5 minutes. Stir in broccoli florets and cook until broccoli is tender-crisp and the mushrooms are starting to brown.
Divide the mushroom and broccoli mixture between four bowls.
Ladle the broth, noodles and shrimp into the bowls. Serve.
- Other soups with shrimp:
- Cookin’ Canuck’s Shrimp, Potato & Fennel Chowder
- Soup Chick’s Quick & Easy Thai Hot & Sour Shrimp Soup
- Wrightfood’s Shrimp, Spring Vegetable & Wild Rice Soup
- Food Nouveau’s Summer Corn Soup with Shrimp
- Shrimp, Mushroom & Soba Noodle Soup
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- 3 tsp canola oil, divided
- 1 tbsp minced fresh ginger
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 bundle (3.5 oz.) soba noodles
- 2 tsp soy sauce
- 8 oz. large shrimp, peeled
- 8 oz. crimini mushrooms, thinly sliced
- 1 1/2 cups broccoli florets
Instructions
Heat canola oil in a large saucepan set over medium-high heat. Add ginger and saute for 2 minutes. Add garlic and cook, stirring constantly, for 30 seconds. Add chicken broth and bring it to a boil. Add soba noodles and cook until tender, about 5 minutes. Stir in soy sauce and turn down the heat until the broth is simmering.
Add the shrimp to the broth and simmer until just cooked through. Avoid overcooking the shrimp or it will become rubbery.
While the soba noodles are cooking, heat canola in a large skillet set over medium-hight heat. Add mushroom and cook until almost tender, 4 to 5 minutes. Stir in broccoli florets and cook until broccoli is tender-crisp and the mushrooms are starting to brown.
Divide the mushroom and broccoli mixture between four bowls.
Ladle the broth, noodles and shrimp into the bowls. Serve.
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