My husband told me this is the best thing I’ve ever cooked, and that’s a high compliment indeed. I will attest, this recipe is a true winner. This recipe is adapted from the recipe Warming Miso Soup in The Whole Life Nutrition Cookbook by Alissa Segersten & Tom Malterre.
Ingredients
2 t toasted sesame oil
1 cup thinly sliced shiitake mushrooms (crimini is okay in a pinch)
1 t crushed garlic
1 t hot pepper flakes (if you like spice)
3 t finely chopped or crushed ginger
4 cups water
200 grams rice stick noodles
1 piece of pulse/seaweed, finely chopped
1 bunch baby bok choy, thinly sliced
3 green onions, cut into thin rounds
3 T miso
1 T coconut aminos
1 T rice vinegar
450 grams pre-cooked de-veined, shelled thawed frozen shrimp
Instructions
- In a 3-quart pot heat toasted sesame oil over medium heat. Add mushrooms, garlic, pepper flakes, and ginger, and lightly saute for a few minutes, not allowing the garlic and ginger to brown.
- Add water, noodles and pulse. Bring to a boil, then simmer on low, covered, until noodles are tender, about 3-5 minutes.
- Mix miso in a little hot water until smooth.
- Add miso, shrimp, bok choy, and green onions to the pot.
- Stir well and turn off heat.
- Add coconut aminos and rice vinegar. Taste and adjust seasonings as necessary.
- Serve immediately and enjoy!
Note: Fresh shrimp, de-veined and shelled would work too. I had frozen on hand so that’s what I used.
Plum Hill 