SERVES 4
1 tablespoon toasted sesame oil
2 teaspoons grated fresh ginger
2 garlic cloves, minced
¼ cup coconut aminos
1 tablespoon rice vinegar (unsweetened)
6 cups chicken broth
2 cups sliced baby bella (cremini) mushrooms
4 scallions, sliced
1 teaspoon sea salt
4 cups very thinly sliced green cabbage (or use coleslaw mix)
4 cups cooked soba noodles
24 ounces shrimp (any size)
For garnish:
Fresh bean sprouts
Avocado cubes
Chopped fresh cilantro leaves
Very thinly sliced fresh jalapeño
Chopped raw almonds or walnuts
Your favorite hot sauce
1. In a large saucepan, heat the sesame oil over medium-high heat. Add the ginger and garlic and cook, stirring, for 1 minute. Add the coconut aminos, vinegar, and broth. Increase the heat to high and bring to a boil. Reduce the heat to low and simmer, uncovered, for 5 minutes. Add the mushrooms and simmer for 10 minutes more. Stir in the scallions and salt and remove from the heat.
2. Meanwhile, fill a separate pot with water. Bring to a boil over high heat and add the cabbage. Cook for 5 minutes. Stir in the cooked soba noodles and the shrimp. Boil for 2 to 3 minutes more, or until the shrimp are pink. Drain.
3. Divide the noodles, cabbage, and shrimp among four bowls. Ladle the broth into the bowls and garnish with the desired toppings.