This soup is super healthy, super clean and comes together quickly. It tastes awesome, by the way ...
Ingredients + Method:
1 lb of peeled, de-veined raw shrimp mixed with 1 Tablespoon chili garlic sauce (find this sauce in the Asian food aisle)
1 package of pre-cleaned, pre-sliced baby bella mushrooms
6 small bok choy - chop stalk and leaves separately
Organic, buckwheat soba noodles
32 ounces organic, free range chicken broth
2 Tablespoons yellow miso
chopped green onions
You’re going to have a few skillets going at once ... Sure, there’s a bit of clean-up to look forward to, but press fellow diners into service and make quick work of it.
Begin by spraying 3 skillets with a little coconut oil.
Into one skillet - add the baby bella mushrooms - cook until the mushrooms begin to release their liquid and become ever so slightly browned.
In the next skillet, add the chopped bok choy stalks. Cook until softened.
In the third skillet, add the chili garlic shrimp and cook until shrimp is done.
In a medium-sized pot add the chicken broth and the miso, bring to a gentle boil then turn down the heat to a low simmer. Add the bok choy leaves and allow broth to simmer while the other ingredients are cooking.
Cook the soba noodles according to directions on the package.
Once the soba noodles are cooked, add them to a good-sized soup bowl. On top of the soba noodles add freshly grated ginger and toss some chopped green onions over all. Set aside.
Once the bok choy stalks and mushrooms are cooked add to broth.
Over the soba noodles, ginger and green onion mixture, ladle the bok choy, baby bella, miso-chicken broth. Add shrimp and serve.
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