This recipe is for a spicy, flavorful and fresh Japanese broth soup served with shrimps, prawns and gluten free soba noodles. This is warming, fresh and so easy to make. It is easy to adapt according to taste and food preferences. Serve is as a light, warm and fresh appetizer or starter or as a main course. This soup is both gluten and dairy free.
The asian cuisine has a really special place in my heart. If I had to choose one cuisine to eat for the rest of my life it would definitely be Asian. I love all the spices, vegetables and ingredients they use. I know Asian cuisine is very broad, with everything from Malaysian and Thai to Japanese food. But they all include very fresh flavors with lots of fresh vegetables and local ingredients. This Japanese ginger and lemongrass soup is so tasty, warming yet fresh at the same time. This soup is really great to make all year round since it’s warming yet fresh and light. This soup is really easy to make and to adapt according to taste and food preferences. You can make it as spicy as you like and adapt the amount if ingredients according to your preferences. This soup is served with gluten free soba noodle (original soba noodles are made with buckwheat flour and are gluten free, unfortunately many soba noodles in common stores include wheat flour, so make sure to check the ingredient list), shrimps and prawns. It is perfect to serve as an appetizer, starter or main course.
A few tips:
- If you’re eating gluten free make sure to buy gluten free soba noodles. They can be hard to find but should be available either in Asian stores or online. Otherwise you can substitute the soba noodles with any other noodles of your choice.
- Make sure to let the soup cook for at least 40 minutes to make sure it has a rich taste from all the ingredients.
- The amount of ginger, chili, lemongrass and lime can be adapted according to taste depending on how spicy and zesty you prefer your soup.
- This soup can be prepared in advance, but make sure not to cook the shrimps, prawns and noodles until ready to serve.
- If you don’t eat all of the soup at once make sure to only cook the amount of shrimps, prawns and noodles that you’ll eat at a time and save the rest for later.
- This soup is good to store in the fridge for 3-4 days.
Ingredients for this Japanese Ginger & Lemongrass Soup with Soba Noodles:
- Sesame oil
- Red chili
- Fresh ginger
- Stock cube
- Rice vinegar
- Sesame seeds
- (Gluten Free) Soba noodles
Other recipes you might like:
- Thai Green Curry with Meatballs (Gluten Free & Low Carb)
- Red Curry with Prawns (Low Carb & Dairy Free)
- Fish & Seafood Soup
- Moule Mariner with Garlic, Chili & Ginger
Japanese Ginger & Lemongrass Soup with Soba Noodles (Gluten & Dairy Free)
- 1 tsp Sesame oil
- 2 Shallots minced
- 2 Garlic cloves
- 1/2-1 Red chili minced
- 2-3 cm Fresh ginger peeled and thunly sliced
- 10 cm Lemongrass (white part only) halfed lengthwise
- 1 1/2 liter Water
- 1 Stock cube (I used vegetable)
- 2 tbsp Tamari
- 1 tbsp Rice vinegar
- 1/2-1 Lime juiced
- 8 Scampi
- 8 Big prawns
- Red chili, to top thinly sliced
- 2 Scallions (both white and green parts), to top thinly sliced
- Sesame seeds, to top
- Cilantro, to top
- 200 g Soba noodles (Gluten free)
- Preheat a big pot over medium heat with some sesame oil.
- When warm add the shallots, galic cloved, ginger and red chili to the pot and fry for 1-2 minutes, until it starts to get soft and golden brown.
- Next add the lemongrass, stock cube and water to the pot and bring to a boil.
- Reduce the heat and let the soup cook for 40-45 minutes.
- Add the tamari, rince vinegar and lime juice to the soup. Taste to check if more is needed.
- Add the scampi and prawns and let the soup cook for 1-2 minutes, not longer. You don't want the scampi and prawns to be over cooked.
- Add the gluten free soba noodles and let them cook for 1 minutes, stirring regularly.
- Divide the soup between bowls.
- Top with red chili, scallion, sesame seeds and cilantro.