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.
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.