This recipe really is as good as it looks. The best thing about this recipe is that it can be adjusted to taste and ingredients can be swapped out as needed. 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 are versatile and can be consumed for days… Enjoy this really great recipe designed by the chef in our home, Stephen, who also happens to be my 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.
*Recipe inspired by Stephen Basham, my husband and master chef in our home