Shrimp and Soba Noodles in Gingered Broth

A light Japanese-style soup of soba noodles and shrimp in a fragrant ginger, garlic and scallion broth.

Ingredients

8 ounces	225 g	soba noodles
1 tablespoon	15 ml	toasted sesame oil
2 inch piece		ginger root, peeled and minced
1 bunch		scallions, thinly sliced (whites and greens divided)
1 clove		garlic, minced
1 teaspoon	5 ml	chili garlic paste (optional)
6 cups	1.4 l	low-sodium chicken broth
2 tablespoons	30 ml	soy sauce
2 tablespoons	30 ml	rice wine vinegar
12 ounce package		frozen wild white shrimp
—		cilantro and jalapeno slices (optional garnish)

Cook soba noodles according to package directions and divide evenly between 4 soup bowls; set aside.
In a large soup pot, heat sesame oil over medium and stir in ginger, scallion whites, garlic and chili paste. Heat until fragrant, 30-60 seconds, being careful not to burn the garlic.
Add chicken broth to the pan and stir well. Increase heat to high and bring the broth to a low boil.
Stir in the entire package of wild white shrimp and heat until the shrimp are opaque and cooked through, about 5-6 minutes.
To serve, ladle broth and shrimp over the reserved bowls of soba noodles. Garnish with scallion greens, cilantro and jalapeno slices.