Soba Noodle Soup With Shrimp And Veggies

• 2 Tablespoons Extra Virgin Olive Oil
• 3 cloves Garlic, Minced
• 1 piece (1-inch Chunk) Fresh Ginger, Minced
• 3 whole Scallions, Thinly Sliced, Divided
• 1 can (14.5 Oz. Size) Low-sodium Beef Broth
• 1/2 cups Low Sodium Soy Sauce
• 2 cups Water
• 2 whole Bundles Soba Noodles
• 1 whole Red Bell Pepper, Cut Into 1-inch Slices
• 1 cup Frozen Edamame, Thawed
• 1/2 pounds Shrimp, Peeled And Deveined

1. Heat the oil in a large saucepan over medium-high heat. Add the garlic, ginger and 2 of the sliced scallions; saute 2 minutes, or until fragrant.
2. Add the beef broth, soy sauce and water. Bring to a boil. Add the soba noodles and cook roughly 5 minutes, until they slightly soften.
3. Toss in the red bell pepper and edamame. Cook 2 minutes.
4. Add the shrimp and cook 2 more minutes, or until opaque.
5. Ladle a good helping into a bowl and garnish with the remaining sliced scallion.
6. You will not believe the taste. You just won't.

olive oil, garlic, fresh ginger, scallions, water, noodles, red bell pepper, frozen edamame, shrimp

Taken from tastykitchen.com/recipes/soups/soba-noodle-soup-with-shrimp-and-veggies/ (may not work)