The past few days have been quite hectic running around in the city and taking care of errands. Today was no different – about to head over to the “International Serious Eats Day” in Brooklyn; and when I don’t have much time to cook, a quick soup is usually what I make.
This is a quick and comforting meal you can easily alter. Sliced mushrooms and bean sprouts would work well in this recipe for example. You can find soba noodles and miso paste in most grocery or health food stores in the Asian aisle.
Miso Soup Recipe
6 cups low-sodium broth (vegetable or chicken)
4 ounces soba or udon noodles
2 cups broccoli florets
1/2 pound frozen shrimp, uncooked
1-2 tablespoons miso paste
3 tablespoons warm water
1 tablespoon fresh grated ginger, or to taste
1/2 cup sliced green onions
1/2 cup cubed tofu
salt and red pepper flakes, to taste
In a small bowl, whisk together miso, water and ginger until miso has dissolved and set aside.
Boil broth in a large wok or pot. Add the soba noodles to the broth, then cover and simmer for 4-5 minutes. Place broccoli and shrimp over noodles. Cover and simmer until shrimp and broccoli are cooked, about 5 minutes.
Stir in miso and ginger mixture. Add salt and red pepper flakes to taste, then mix in tofu and green onions.
Total Time: 25 minutes
Yield: 4 servings