Veggie-and-Shrimp Noodle Bowl

Veggie-and-Shrimp Noodle Bowl
Servings: 6 to 8


  • 8 ounces dried soba noodles
  • 4 cups reduced-sodium vegetable broth
  • 2 cups water
  • 1/4 cup white miso paste
  • 1 bag (10 oz.) shredded carrots
  • 1 bag (8 oz.) fresh sugar snap peas
  • 12 ounces peeled and fully cooked fresh or frozen shrimp, thawed
  • 2 tablespoons reduced-sodium soy sauce
  • Radish, peanuts, lime slices, and/or cilantro for garnish

Make It

1. Prepare noodles per package directions. Divide into serving bowls.

2. In a large saucepan, bring broth and water to a boil. Whisk in miso paste. Add carrots and peas. Cover and cook over medium heat for 2 to 3 minutes. Stir in the shrimp. Cook for 1 minute. Stir in the soy sauce. Serve over noodles with garnishes.


  • Miso paste is a staple in Japanese cooking that transforms plain broth into restaurant-quality soup.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 243, Fat, total (g): 1, sat. fat (g): , carb. (g): 42, fiber (g): 4, sugar (g): 7, pro. (g): 19, sodium (mg): 1070, Percent Daily Values are based on a 2,000 calorie diet.