|Red Miso Paste|
If you have miso paste in your kitchen, you have a base for savory dishes aplenty–like this Shrimp Miso Noodle Soup. In merely minutes, you can assemble, prep, and cook this dish, which makes it ideal for lunch or a light dinner. Miso paste is getting easier to find in supermarkets. Check the amount of sodium per serving (miso can be extraordinarily salty) and purchase refrigerated miso paste, which tends to be lower in sodium. I used rice noodles in this recipe because they cook quickly and fill the bowl nicely.
1 cup packaged fish stock
1.5 tablespoons red miso paste
1 pound of packaged raw, shrimp that is purchased pre-shelled and deveined (thawed)
1 teaspoon minced ginger (I use minced ginger in a jar when I’m pressed for time.)
A few drops of low-sodium soy sauce
3 scallions, finely chopped, for garnish
- Boil four quarts of water in a large pot. Turn off the heat and carefully immerse the rice noodles in the hot water. Allow noodles to stand for 10 minutes, drain, and rinse under cold water. Set aside.
- In a separate, 2- or 3-quart saucepan, simmer vegetable broth and fish stock until it is just about to boil. Reduce the broth/stock to a simmer; place shrimp in hot broth for three minutes or until they turn pink. Turn off heat and immediately add miso paste; stir gently until miso is dissolved.
- Stir in minced ginger and add a few drops of low-sodium soy sauce to the broth (taste and adjust seasoning).
- Arrange noodles in four bowls and pour in hot broth and shrimp. Garnish and serve while hot.
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Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite soup, stew, chowder or bisque recipes with us!
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