A 20-something year old navigating her way through the foodie blogosphere with a stack of chocolate krinkles by her side

Shrimp, Mushroom, and Soba Noodle Soup April 2, 2012

When I think of comfort food, I think of soup. Usually chicken noodle soup but a) I came across this wonderful recipe and b) I had some of the stuff in my pantry already so why not?

Shrimp, Mushroom, and Soba Noodle Soup


  • 3 tsp canola oil, divided
  • 1 tbsp minced fresh ginger
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 1 bundle of soba noodles
  • 2 tsp soy sauce
  • 8 oz. large shrimp, peeled
  • 8 oz. crimini mushrooms, thinly sliced
  • 1 1/2 cups broccoli florets


  1. Heat canola oil in a large saucepan set over medium-high heat. Add ginger and saute for 2 min. Add garlic and cook, stirring constantly, for 30 sec. Add chicken broth and bring it to a boil. Add soba noodles and cook until tender, about 5 min. Stir in soy sauce (decide amt by taste) and turn down the heat until the broth is simmering.
  2. Add the shrimp to the broth and simmer until just cooked through. Avoid overcooking the shrimp!!
  3. While the noodles are cooking, heat canola in a large skillet set over medium-high heat. Add mushroom and cook until almost tender, 4 to 5 min. Stir in broccoli florets and cook until broccoli is tender-crisp and the mushrooms are starting to brown.


Deee-licious, filling, and healthy! There’s something abt soba noodles that just makes me happier than any other noodle out there!

Source: Cookin’ Canuck