Noodle, Vegetable and Shrimp Soup

13 35 155
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 4
Noodle, Vegetable and Shrimp Soup
Health Rating


3 head Baby bok choy
1 medium Carrots (sliced into thin ribbons)
3 tbsp Cilantro (coriander) (finely chopped, for garnish)
1 tbsp minced Ginger root
1 tbsp Green onion, scallion, ramp (plus extra for garnish)
1 cup Japanese noodles, soba, dry
1 fruit Lime
1 tbsp Miso paste
1 dash Salt and pepper (to taste)
227 gm Shrimp, raw (cleaned, de-veined)
2 tbsp Soy sauce
1 dash Sriracha (to taste)
8 cup Vegetable stock/broth


Combine the broth, green onion, and diced ginger in a large sauce pot. Heat over medium heat until it reaches a low boil. Whisk in the miso paste. Separate the bok choy leaves and roughly chop any particularly large ones.

Add the shrimp to the pot and cook for 1-2 minutes. Stir in the noodles and vegetables, along with the soy sauce. Season with salt and pepper, to taste. Cook until the shrimp are fully cooked and vegetables are tender.

Divide soup among bowls. Top with more green onion and chopped cilantro. Give each bowl a good squeeze of lime and a few squirts of sriracha to taste.

Nutrition Facts

Per Portion

Calories 155
Calories from fat 14.5
Calories from saturated fat 45
Total Fat 1.6 g
Saturated Fat 5.0 g
Trans Fat 0
Polyunsaturated Fat 10.1 g
Monounsaturated Fat 21.5 g
Cholesterol 86 mg
Sodium 2977 mg
Potassium 473 mg
Total Carbohydrate 23.0 g
Dietary Fiber 6.8 g
Sugars 4.4 g
Protein 15.6 g

Dietary servings

Per Portion

Fruit 0.3
Grain 0.4
Meat 0.6
Vegetables 0.4

Energy sources