Shrimp and Soba Pot

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  • Makes: 6 servings
  • Start to Finish: 35 mins

Shrimp and Soba Pot

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Directions

  1. Thaw shrimp, if frozen. Peel and devein shrimp, reserving shells. Rinse shrimp; pat dry with paper towels. Coarsely chop shrimp; cover and chill until needed. Rinse shrimp shells in a colander; drain.
  2. In a large saucepan combine shrimp shells and broth. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Strain broth into a bowl; discard shells. Rinse out saucepan. In the saucepan cook soba according to package directions; drain. Return to hot pan; cover and keep warm.
  3. Meanwhile, in a Dutch oven cook mushrooms, green onions, ginger, and garlic in hot peanut oil over medium heat about 5 minutes or until mushrooms are tender. Stir in strained broth, bok choy, sweet potato, and water chestnuts. Bring to boiling; reduce heat. Simmer, uncovered, about 6 minutes or until bok choy and sweet potato are tender. Stir in shrimp and, if desired, sesame oil. Cook about 1 minute more or until shrimp are opaque.
  4. Serve soup in bowls over soba. Serve with lime wedges and, if desired, chili sauce, cilantro, and sesame seeds.
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Nutrition Facts (Shrimp and Soba Pot)

  • Per serving:
  • 244 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 86 mg chol. ,
  • 717 mg sodium ,
  • 38 g carb. ,
  • 4 g fiber ,
  • 3 g sugar ,
  • 20 g pro.
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