What could be simpler after a hectic day than making a healthy, mouth-watering, simple soup with the added bonus of minimal cleanup?
If you are looking for an easy yet excellent Asian Soup then you’ve come to the right spot! Although this soup is extremely easy to put together and cooks in minutes, it delivers big on flavour, and that’s really important.
There is nothing worse than putting time and effort into something, only to be very disappointed. Not the case with this soup! It’s both filling and light, plus the addition of chicken broth and shrimp make it rich tasting.
This is a Japanese noodle and shrimp soup I made regularly for my three sons who always eagerly looked forward to it, and after each slurp, you could hear “mmm”! I felt good knowing they were getting fresh healthy ingredients.
In those days we quite often had shrimp that we caught ourselves from our annual family fishing trip to Telegraph Cove, on the northern part of the island. If you ever get a chance to vacation on Vancouver Island, I highly recommend taking a trip up island to this quaint little seaside community with stunning scenery.
Fresh or frozen shrimp may be used, but I am always careful about reading the package on frozen shrimp so that I make sure I know where they are coming from.
To get the best flavour possible, choose a good quality chicken broth that does not contain sodium as the first or second ingredient, (or make your own if you have the time).
Quick to Prepare
As mentioned already, this soup is ideal for the times when you have had a busy day but still want something nutritious and can be put together in less than half an hour.
Keep the noodles, broth in your pantry and a package of shrimp in the freezer, this way you will always be prepared, plus it will save having to say, “Oh no, what are we having for dinner?” then stopping by the deli counter on the way home and buying something you might regret later.
My sister gave me this recipe years ago, and I am always pleased when she passes on a recipe because they are usually very good. She is one of those people who can usually tell by reading a recipe if it will turn out or not.
The recipe is adapted from the cookbook, “Main-Course Soups and Stews”, by Dorothy Ivens. I read that Whole Foods Market has predicted that in 2017 Japanese foods will be trendy, so if you are a trendy sort of person, you will definitely want to embrace the culture and try out this recipe.
This recipe calls for Japanese soba noodles, which contain healthy buckwheat. Each package contains small bundles tied with red paper, and each little bundle is meant for individual servings. I cook my noodles before placing them in the soup, and I rinse them off in cold water before adding.
I like soba noodles because they won’t absorb the liquid as much as regular noodles, however, if you are hard pressed to find soba noodles, I’m pretty sure any fine straight noodle would probably work. I usually can find soba noodles at our local Canadian Superstore.
For dessert, why not try my recipe for Japanese Green Tea Ice Cream with Blackberry Swirl. Make it ahead for the perfect ending to a fantastic yet easy Japanese meal!
- 1 tablespoon sesame oil
- 1 tablespoon minced fresh ginger
- 2 garlic cloves, minced
- 1 green bell pepper, cut thin strips ( red, orange or yellow can also be used)
- 1-2 tablespoons soy sauce
- 4 cups good quality chicken broth
- ½ pound Japanese noodles (I used soba), cooked, drained and rinsed
- ½ pound cooked shrimp (frozen works well)
- 2 green onions sliced into thin strips
- ⅓ to ½ cup roughly chopped cilantro
- In a medium-large saucepan, heat the sesame oil. Add the ginger and garlic, stirring briefly. It will burn easily so watch carefully.
- Add the soy sauce and chicken broth and stir until ginger and garlic are combined. Bring to a gentle boil.
- Fill a medium saucepan with enough water to cover noodles and bring to a boil. Add noodles and cook according to package directions. Drain into a colander, rinse briefly and set aside.
- Add the shrimp to the broth along with the thin slices of bell peppers. Add the noodles, and when hot serve into bowls.
- Garnish with fresh cilantro and the green onions.