Shrimp Miso Soup

26 Jan

Recipe from

  • 2 cups vegetable or low-sodium chicken broth
  • 1/4 pound dried udon or somen noodles
  • 1/2 pound frozen peeled and deveined shrimp, uncooked
  • 1/2 pound (about 2 1/2 cups) frozen broccoli florets
  • 1 cup water
  • 2 packets of miso soup mix
  • 2 teaspoons freshly grated ginger
  • 1/3 cup thinly sliced green onions
  • 1/4 teaspoon red pepper flakes (optional)

In a large pot, bring broth to a boil. Submerge noodles in broth, arranging them across the bottom of the pot, cover and simmer until noodles are somewhat tender, 4 to 5 minutes. Scatter shrimp and broccoli over noodles, cover and simmer until shrimp are just cooked through, broccoli is bright green and noodles are tender, 4 to 5 minutes more.

Turn off heat and uncover pot. Stir in miso mix, ginger and green onions then transfer soup to bowls. Garnish with pepper flakes and serve.


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