This recipe really is as good as it looks. The best thing about it is it’s versatility; many of the ingredients can be swapped out as needed for particular health or taste bud goals. For instance, if you want to make it gluten-free, you can trade the soba noodles for rice noodles or zoodles and use gluten-free tamari instead of soy. If you want more heat, feel free to add siracha or extra red pepper paste. Want it thicker, reduce the broth by 2 cups. Love broth? Add some more in to taste! If you need less sodium, use lower sodium broth and cut the soy sauce down by 1/2.

Soups are wonderful because they can be consumed for days, meaning less time in the kitchen for you… Enjoy this delicious recipe by Stephen Basham, Beth’s husband.

Soba Shrimp

Serves 6-8

Ingredients:

• 8 cups organic chicken broth
• 2 cup purified water
• 2 inches fresh ginger, peeled & minced
• 6 cloves fresh garlic, minced
• 1/2 Tbsp. red pepper paste
• 1 T. fish sauce
• 1-1/2 Tbsp. soy sauce (or to taste)
• 1 Tbsp. fresh lime juice (about 1/2 juice of small lime)
• 1 Tbsp. rice vinegar
• 1 Tbsp. crushed black pepper
• 3-4 raw carrots, cut into matchsticks
• 2 large portabella mushrooms, large dice
• 24 oz raw shrimp, peeled, deveined
• 1 package soba noodles (about 5 servings)
• 2 small heads fresh bok choy, chopped
• chives or green onions for garnish, chopped

Method:

1. Bring soup base ingredients to a boil (broth, water, ginger, garlic, red pepper paste, fish sauce, soy sauce, vinegar, lime juice, pepper), then reduce to simmer for 5 minutes.
2. Meanwhile, chop veggies. Add carrot and mushrooms to broth. Let simmer for 3-5 minutes.
3. Add raw shrimp and soba noodles. Cook additional 4-5 minutes.
4. Finally, add bok choy and cook until tender.
5. Serve immediately with a light topping of fresh chives or green onions.