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.
- 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
- 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.
- Meanwhile, chop veggies. Add carrot and mushrooms to broth. Let simmer for 3-5 minutes.
- Add raw shrimp and soba noodles. Cook additional 4-5 minutes.
- Finally, add bok choy and cook until tender.
- Serve immediately with a light topping of fresh chives or green onions.