Miso Soup with Shrimp and Broccoli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is made with a light miso so that the flavor of the shrimp isn't overwhelmed. From Whole Foods. Ingredients:
6 cups vegetable or low-sodium chicken broth |
1/4 pound dried udon or somen noodles |
1/2 pound shrimp, peel (and deveined) |
1/2 pound (about 2 1/2 cups) broccoli florets |
1/4 cup water |
2 tablespoons white miso, plus more to taste |
2 teaspoons freshly grated ginger |
1/3 cup thinly sliced green onions |
1/4 teaspoon red pepper flakes (optional) |
Directions:
1. n a large pot, bring broth to a boil. Submerge noodles in broth, arranging them across the bottom of the pot, cover and simmer until noodles are somewhat tender, 4 to 5 minutes. Scatter shrimp and broccoli over noodles, cover and simmer until shrimp are just cooked through, broccoli is bright green and noodles are tender, 4 to 5 minutes more. Meanwhile, whisk together water, miso and ginger in a medium bowl until smooth; set aside.
2. Turn off heat and uncover pot. Stir in miso mixture and green onions then transfer soup to bowls. Garnish with pepper flakes and serve.
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