I love soup. Doesn't matter whether it's summer or winter, I just enjoy a big, hot bowl of soup! I was craving soup the other day, so I took a look through my always well stocked kitchen, and created this delicious soup!
I make it a point to keep my kitchen stocked with the basics, and then some. That way, I always have something healthy to make, and can resist ordering out or grabbing fast food. The only thing in this recipe that I don't usually have was the cabbage, but luckily I picked up a head at the store yesterday! I make sure to always keep a bag of frozen, cleaned raw shrimp in my freezer. They thaw out in minutes and cook quickly, and are such a great protein!
This recipe makes 2 servings.
Each serving has 204 calories, 31.5g carbs, .5 g fat, and 15g protein.
- 4 cups chicken broth
- 75g buckwheat noodles (I use Sau Tao noodles, they are pre-portioned into 75g bunches. Each bunch has 264 calories, so depending on your noodles, you might have a higher/lower calorie count)
- 2 cups napa cabbage, roughly chopped
- 12 shrimp, raw and cleaned (if frozen, thaw before using)
- 1 tbsp sriracha sauce
Bring broth to a boil in a medium pot. Add noodles, stirring to avoid clumping. After about a minute, add the cabbage and sriracha. When noodles are almost done, add shrimp. Cook until shrimp are just cooked through, about 2 minutes.