Buckwheat Noodle Soup with Shrimp and Scallions
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Buckwheat Noodle Soup with Shrimp and Scallions

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  • 2   tablespoons 
    reduced-sodiumm soy sauce
  • 1 1/2  teaspoons 
    light brown sugar
  • 1 1/2  tablespoons 
  • 1/2  teaspoon 
    chili-garlic sauce
  • 8   ounces 
  • 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
Combine soy sauce, brown sugar, tahini and chili-garlic sauce in a small bowl.
Cook soba according to package directions; drain and rinse under cold water.
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
Per Serving: cal. (kcal) 349, Fat, total (g) 8, sat. fat (g) 1.2, carb. (g) 48, fiber (g) 3, pro. (g) 21, sodium (mg) 877, Percent Daily Values are based on a 2,000 calorie diet
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