September 30, 2015

Shrimp Miso Noodle Soup

3-4 tablespoons aka miso (red miso)
5.3 oz beech mushrooms, roots removed
1 bunch green onions, chopped (green and white parts)
3/4 cup matchstick-cut carrots
1 1/4 cup diced okra
2 cloves garlic, minced
1 lb shrimp (small-medium)
12 oz fresh rice noodles
cilantro for garnish (optional)

Whisk miso paste into 1 1/2 quarts water in a large pot. Bring to a boil. Add the mushrooms, green onion, carrot, okra and garlic and return to a boil. Reduce heat and simmer until vegetables are tender. Add the shrimp and cook 1-2 minutes or until just pink. Add the rice noodles and cook 2-3 minutes or until the shrimp and noodles are cooked through.

My thoughts:
Poor Matt has been a little under the weather lately so I wanted to make a soup that would be soothing but not too heavy for dinner tonight. This recipe combined some of our favorite foods (okra, shrimp and mushrooms) in a light miso broth with fresh rice noodles. The whole soup took only about 15 minutes start to finish and was every bit as soothing and homey as I'd hoped.

 photo coconut-sig_zpsb2fb208a.jpg

1 comment:

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