Soba Noodles with Shrimp and Wakame

Ingredients

serves Serves 3 to 4, active time 15 minutes, total time 15 minutes

• 4 cups homemade or store-bought low-sodium chicken broth
• 9 1/2 ounces dry buckwheat (soba) noodles
• ¾ pound large shrimp, peeled and deveined
• 2 tablespoons dried green seaweed (wakame)
• 3 1/2 ounces (1 package) enoki mushrooms, ends trimmed
• 2 tablespoons soy sauce
• 2 teaspoons mirin
• 1 tablespoon sesame oil
• Lime wedges, for serving
• 5 to 6 scallions, light green parts only, thinly sliced
• Sriracha, for serving

Procedures

1. Heat the stock in a 12-inch skillet until it reaches an active boil. Add the noodles and cook until 2 minutes below cooking time according to the package instructions. Add the shrimp, seaweed, and enoki mushrooms, stirring to combine, until the shrimp have cooked through and the mushrooms and seaweed have softened, about 3 minutes.
   
2. Season with the soy sauce, mirin and sesame oil, stirring to combine. Finish with a generous squeeze of lime and a sprinkle of the scallions and divide among the serving bowls. Serve with Sriracha to taste.