Ingredients:

2 cups Vegetable broth (can also use chicken broth, fish or shrimp stock)
½” piece of peeled fresh ginger (minced)
1 clove garlic, mince
6 each sliced mushrooms
2” piece of fresh lemongrass, thin cut (optional)
1 medium carrot, peeled and bias cut
2 cups, peeled and deveined shrimp
1 pound cooked soba noodles (linguine can be substituted)
2 tablespoons chopped cilantro
1 green onion, chopped (green section only)
Fresh cilantro sprigs for garnish
Salt
Soy Sauce
Preparation:

1.		Add the vegetable broth, ginger and garlic to a medium saucepan or wok.
2.		Bring the vegetable broth to a boil and then reduce to a simmer.
3.		Add the carrots and mushrooms. Bring back to a boil.
4.		Add the shrimp to the simmering broth.
5.		When the shrimp has cooked, add the cilantro to the broth. Adjust seasoning as necessary. Add the green onions.
6.		Place the noodles into four separate bowls.
7.		Ladle the hot shrimp, broth and vegetables over the noodles.
8.		Garnish with cilantro springs.
9.		Serve with soy sauce.