Shrimp and Soba Noodle Soup

I love soup.  It is probably the ultimate comfort food.  And often when I am sick or fatigued it is exactly what I want to eat.  On those days I also don’t want to put much effort into cooking.

For this soup you simply toss aromatics into a pot of broth, simmer, cook the add-ins in the broth, garnish, and dig in.

easy faux pho soup by lizziehomemaker asian inspired soba noodles shrimp
This soup is pure comfort food and requires little effort.

Shrimp and Soba Noodle Soup

  • Servings: 2 - 4
  • Difficulty: easy
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Ingredients

For the broth base

  • 2 quarts (8 cups) stock (vegetable, fish, or chicken)
  • 1 inch piece of ginger, minced or finely diced
  • 2-3 cloves garlic, minced or finely diced
  • 2 star anise
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce (optional)

Add-ins

  • 160 grams soba noodles (2/3 of a pack)
  • 16 raw shrimp, peeled, tail-on
  • 1/2 cup peas (frozen work fine here)
  • 2 large handfuls of baby spinach

Garnish

  • green onion
  • fresh chives
  • sesame oil
  • black pepper
  • chili peppers (optional)

Directions

  1. Add all the ingredients for the broth base to a stock pot, bring to a boil, then lower heat and gently simmer for 10 minutes or so.  The longer you simmer, the stronger the flavour.
  2. Add soba noodles and bring back to a boil, simmer for 2 minutes.
  3. Add shrimp and peas, simmer for 3 minutes.
  4. Add baby spinach, cook until wilted and noodles and shrimp are cooked through, approx a minute more.
  5. Add garnishes.

This recipe can easily be made vegetarian by using vegetable stock, omitting the oyster sauce, and omitting the shrimp or replacing it with tofu.

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