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Soba Noodles with Shrimp and Wakame
4 cups homemade or store-bought low-sodium chicken broth
9 1/2 ounces dry buckwheat (soba) noodles
pound large shrimp, peeled and deveined
2 tablespoons dried green seaweed (wakame)
3 1/2 ounces (1 package) enoki mushrooms, ends trimmed
2 tablespoons soy sauce
2 teaspoons mirin
1 tablespoon sesame oil
Lime wedges, for serving
5 to 6 scallions, light green parts only, thinly sliced
Sriracha, for serving
1. Heat the stock in a 12-inch skillet until it reaches an active boil. Add the noodles and cook until 2 minutes below cooking time according to the package instructions. Add the shrimp, seaweed, and enoki mushrooms, stirring to combine, until the shrimp have cooked through and the mushrooms and seaweed have softened, about 3 minutes.
2. Season with the soy sauce, mirin and sesame oil, stirring to combine. Finish with a generous squeeze of lime and a sprinkle of the scallions and divide among the serving bowls. Serve with Sriracha to taste.
Note: The package of seaweed will most likely instruct you to rehydrate it first in water before using it, but since we are adding it to hot water, we can skip this step. If you were going to use it in a salad, then you'd want to follow the package instructions.