Japanese shrimp soup curry

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 327.4
  • Total Fat: 3.8 g
  • Cholesterol: 37.3 mg
  • Sodium: 318.4 mg
  • Total Carbs: 63.5 g
  • Dietary Fiber: 4.5 g
  • Protein: 11.6 g

View full nutritional breakdown of Japanese shrimp soup curry calories by ingredient

Number of Servings: 10


    Shrimp, raw, 35 large
    Bell Pepper (one)
    (V) Squash, Yellow, raw, 2 cup (one good sized)
    fresh zuchinni 2 small - medium, 13.25 oz
    Assi Brand Rice Cake Noodles, 900 gram(s) (one pack)
    *Vermont Curry Sauce Mix (Medium Hot), 63 gram(s)
    Carrots, raw, 1.5 cup, strips or slices
    Onion Vidalia raw med onion, 125 gram(s)
    Mushroom, baby bella, 4oz
    Japanese Pumpkin Kabocha Squash, 1.5 cup
    Sweet potato, 1.5 sweetpotato, 5" long


This recipe is only intended for my bestie to use to track the awesome soup I made for dinner. Make at your own risk... though it is mighty tasty!


Add the curry cubes to a pot of water. Let it boil as you slice up veggies. Add the rice cake noodles. Add in the carrot, sweet potato... wait a bit, add the rest of the veggies... wait a bit, add the shrimp.... You're done when the shrimp is cooked. Tada!