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Buckwheat Noodle Soup With Shrimp and Scallions

Buckwheat Noodle Soup With Shrimp and Scallions
Makes: 4  servings


  • 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.

From FitnessMagazine.com