Miso Noodle Soup with Shrimp
A comforting, savory soup with succulent shrimp and rich miso broth.
⏱️ 35 min🍽️ Serves 1
🔥 320 kcal💪 25g protein🍚 35g carbs🥑 8g fat🌾 4g fibreper serving
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servings
Ingredients
- 🍤200 g shrimp, peeled and deveined
- 🍝100 g ramen or udon noodles
- 🍄1 cup mushrooms, sliced
- 🥬½ cup bok choy, chopped
- 🥣4 cups dashi broth
- 🍲4 tbsp white miso paste
- 🍶1 tbsp soy sauce
- SESAME OIL1 tbsp sesame oil
- 🧄2 cloves garlic, minced
- 🫚1 inch ginger, grated
- 🧅2 tbsp green onions, sliced for garnish
- 🍙 seaweed (nori), shredded for garnish
Pro tips
- To customize, add other vegetables like spinach, carrots, or corn.
- For extra richness, a soft-boiled egg makes a wonderful addition.
- Adjust miso paste to your taste; start with less and add more if desired.
- Ensure the dashi broth is hot but not boiling when adding miso to preserve its delicate flavor and nutrients.
Method
- 1Cook noodles according to package instructions; drain and set aside.
- 2In a large pot, heat sesame oil over medium heat. Sauté garlic and ginger for 1 minute until fragrant.
- 3Add dashi broth to the pot and bring to a simmer. Stir in mushrooms and bok choy, cooking for 3 minutes.
- 4In a small bowl, whisk miso paste with a ladleful of hot broth until smooth, then add back to the pot. Do not boil after adding miso.
- 5Add shrimp and soy sauce, cooking for 2-3 minutes until shrimp turn pink and opaque.
- 6Divide cooked noodles among serving bowls. Ladle the hot soup with shrimp and vegetables over the noodles.
- 7Garnish with sliced green onions and shredded nori before serving.