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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Better Homes and Gardens Ingredients:
12 ounces shrimp (fresh or frozen or thawed) |
8 ounces dried soba noodles, broken in half (or vermicelli) |
1 (14 ounce) can low sodium chicken broth |
1/4 cup mirin |
1/4 cup low sodium soy sauce |
2 teaspoons sugar |
1/2 teaspoon instant dashi stock |
2 scallions, bias-sliced |
Directions:
1. Peel and devein shrimp, leaving tails intact, if desired.
2. Rinse shrimp; pat dry with paper towels; set aside.
3. In a large saucepan cook noodles in a large amount boiling water about 4 minutes or until tender; drain.
4. Meanwhile, in a medium saucepan, combine broth, mirin, soy sauce, sugar, and dashi.
5. Bring to boiling; decrease heat.
6. Add shrimp; simmer about 2 minutes or until shrimp are opaque.
7. Divide noodles among serving bowls.
8. Pour shrimp and broth over noodles.
9. Sprinkle with scallions; serve immediately.
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