For this one-bowl, main-dish dinner with its distinct Japanese flavor, look for soba, mirin and dashi in the Asian section of your local supermarket or at an Asian grocery store.

These days our choice of ingredients once considered exotic is excitingly expanded, and you may already be familiar with the pasta, wine and soup granules named above.

Shopping may take more time than the dish — which calls for only 20 minutes start to finish, and serves two people.

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

The recipes range from old American favorites to a zesty selection from around the world.

Soba Noodles in Broth

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8 ounces fresh or frozen shrimp in shells

6 ounces dried soba (buckwheat noodles) 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 tuna-and-seaweed-flavor soup stock)

2 green onions, bias-sliced

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. Sprinkle with green onion. Serve immediately.

Makes 2 main-dish servings.

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