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Soba Noodles and Shrimp in Gingered Broth

    Ready in less time than it takes to order take-out, you will love this fast and easy shrimp and soba noodle bowl served with a fragrant ginger broth.

    Shrimp and Soba Noodles in Ginger Broth - The Lemon Bowl

    We could pretend that the record-cold temperatures we’ve been having are the cause for my Asian noodle soup cravings but let’s be real: I’m up for a slurp fest any time of year – even when it’s 90 degrees outside. 

    There is something so comforting and satisfying about a warm bowl of ginger-infused chicken broth flavored with rice vinegar, soy sauce and chili paste. I can’t get enough of it and eat a different version of Asian noodle soup almost weekly.

    Shrimp Soba Noodles in Ginger Broth by The Lemon Bowl

    Most recently, I created this Shrimp and Soba Noodle bowl using beautiful frozen shrimp from Omaha Steaks. I will be partnering with them in the coming months to create new recipes for SteakBytes, their recipe blog, but will always share them here on The Lemon Bowl as well.

    Soba Noodles with Shrimp in Gingered Broth - The Lemon Bowl

    For a spicy kick, I love topping these bowls with thinly sliced jalapeños. If you don’t like super spicy food, another trick I learned from my sister is to infuse the broth with the jalapeño slices for 1-2 minutes then remove the peppers before eating.

    Your chop sticks are waiting.

    Shrimp and Soba Noodles in Ginger Broth - The Lemon Bowl

    Soba Noodles and Shrimp in Gingered Broth

    4.75 stars average
    Ready in less time than it takes to order take-out, you will love this fast and easy shrimp and soba noodle bowl served with a fragrant ginger broth.
    PREP: 5 mins
    COOK: 10 mins
    TOTAL: 15 mins
    Servings: 4


    • 8 ounces soba noodles
    • 1 tablespoon toasted sesame oil
    • 2 inch piece ginger root (peeled and minced)
    • 1 bunch scallions (thinly sliced whites and greens divided)
    • 1 clove garlic (minced)
    • 1 teaspoon chili garlic paste (optional)
    • 6 cups low-sodium chicken broth
    • 2 tablespoons soy sauce
    • 2 tablespoons rice wine vinegar
    • 12 ounce package Omaha Steaks Wild White Shrimp – frozen
    • slice cilantro and jalapeno (optional garnish)


    • Cook soba noodles according to package directions and divide noodles evenly between 4 soup bowls; set aside.
    • In a large soup pot, heat sesame oil over medium and stir in ginger, scallion whites, garlic and chili paste. Heat until fragrant, 30-60 seconds, being careful not to burn the garlic.
    • Add chicken broth, soy and rice vinegar to the pan and stir well. Increase heat to high and bring broth to a low boil.
    • Stir in entire package of Wild White Shrimp and heat until shrimp are opaque and cooked through, about 5-6 minutes.
    • To serve, ladle broth and shrimp over reserved bowls of soba noodles. Garnish with scallion greens, cilantro and jalapeno slices to serve.


    Calories: 208kcalCarbohydrates: 23.7gProtein: 16.3gFat: 4.2gSaturated Fat: 0.5gPolyunsaturated Fat: 3.7gTrans Fat: 0gCholesterol: 98mgSodium: 822mgFiber: 1.7gSugar: 0.3g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. I bet the broth would be great to poach fish in to serve instead of shrimp! I am planning on making this for my best friend’s birthday, she loves ginger

    2. This soup sounds wonderful. I’d have to do it with chicken to get my husband to eat it – he doesn’t like shrimp.

      Congrats on partnering with Omaha Steaks. I really appreciate that you will share the recipes you do for them on your blog – can’t tell you how much I hate having to go to yet another page for a recipe that doesn’t print well…

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