• 4 oz fresh shrimp
• 3 oz soba or vermicelli
• 1 cup reduced sodium chicken broth
• 2 Tbsp Mirin (japanese sweet rice wine)
• 2 Tbsp reduced sodium soy sauce
• 1 tsp sugar
• 1/4 tsp instant dashi granules (dried tuna and seaweed-flavour soup stock)
• 1 green onion, finely chopped

1. Peel and devein shrimp, rinse and pat dry with paper towels. Set shrimp aside.
2. Cook soba noodles or vermecelli in 1 quart of boiling water in a saucepan for 4 minutes or until tender.
3. Meanwhile, combine chicken broth, mirin, soy sauce, sugar, and dashi granules in a small suacepan.
4. Bring to a boil; reduce heat. Add shrimp and simmer 2 minutes or until shrimp turn opaque.
5. Drain noodles and transfer them to a soup bowl. Pour shrimp and broth over noodles. Sprinkle green onion over top and serve immediately.

Makes 1 serving.

(Niki)