SEVEN OR LESS
Shrimp and noodles in broth make an entree

Associated Press

Soba noodles and shrimp in broth is an easy one-bowl dinner, made in about 20 minutes. It has a Japanese flavor. Associated Press

The recipe is among "100 cozy recipes" in Better Homes and Gardens' publication "All-Time Favorites: Soups and Stews" (Meredith, $4.99).

Soba Noodles in Broth

• 8 ounces fresh or frozen shrimp in shells
• 6 ounces dried soba (buckwheat
• 4oodles) or vermicelli
• 2 cups reduced-sodium chicken broth
• 1/4 cup mirin (Japanese sweet rice wine)
• 1/4 cup reduced-sodium soy sauce
• 2 teaspoons sugar
• 1/2 teaspoon instant dashi granules (dried fish-and-seaweed-flavor soup stock)

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact; rinse and pat dry.

Set shrimp aside.

In a large saucepan, cook soba noodles or vermicelli in a large amount of boiling water about 4 minutes or until tender.

Meanwhile, in a medium saucepan, combine broth, mirin, soy sauce, sugar and dashi granules.

Bring to boiling; reduce heat. Add shrimp; simmer about 2 minutes or until shrimp turn opaque.

Drain noodles; divide noodles among two soup bowls. Pour the shrimp and broth over the noodles. May be garnished with sliced green onion, furikake (dried seaweed condiment), tamago (omelet) or pickled ginger. Serve immediately.

Makes two main-dish servings.

Nutrition information per serving: 515 calories, 2 g total fat (0 g saturated), 129 mg cholesterol, 2,698 mg sodium, 93 g carbohydrate, 4 g fiber, 35 g protein.