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Buckwheat Noodle Soup With Shrimp and Scallions

Buckwheat Noodle Soup With Shrimp and Scallions

Nutrition Facts
  • cal. (kcal) 349
Buckwheat Noodle Soup with Shrimp and Scallions
  • Makes: 4 servings
  • Carb Grams Per Serving: 48


  • 2 tablespoons reduced-sodiumm soy sauce
  • 1 1/2 teaspoons light brown sugar
  • 1 1/2 tablespoons tahini
  • 1/2 teaspoon chili-garlic sauce
  • 8 ounces soba
  • 2 teaspoons toasted sesame oil
  • 4 cups thinly sliced Napa cabbage
  • 3 garlic cloves, minced
  • 2 tablespoons minced fresh ginger
  • 3 cups no-salt-added chicken broth
  • 1/2 pound medium shrimp, shelled and deveined
  • 2 scallions, thinly sliced


  1. Combine soy sauce, brown sugar, tahini and chili-garlic sauce in a small bowl.
  2. Cook soba according to package directions; drain and rinse under cold water.
  3. Heat oil in a stockpot over medium-high heat. Add cabbage, garlic and ginger; saute 5 minutes. Add chicken broth and bring to a boil. Add shrimp, soba and soy sauce mixture and simmer over medium heat until shrimp are just cooked through, about 2 minutes. Garnish with scallions.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 349 cal., 8 g total fat (1 g sat. fat), 877 mg sodium, 48 g carb. (3 g fiber), 21 g pro.

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