I am so excited to share this recipe with you guys. In recent months, I’ve become quite infatuated with miso soup, ramen, pho, etc. In fact, pho was my main attraction when we traveled to Cincinatti over Thanksgiving. You’ll hear all about that on Friday though. Anyways, we’ve made several homemade versions AND I go to my favorite local spots to get my fix regularly.
Kara and I were both in agreement that we had to try this recipe as soon as possible. Cliff doesn’t like shrimp which I was completely fine with that because….more for us.
I love that this recipe came together quickly since lots of soups want to be simmered for hours on end. No time for that in our world. This one is done in under 30 minutes and the flavors are bold, delicious and warm. With the addition of fresh garlic, ginger, basil and lemongrass the flavors really pop in your mouth. And the kick from the sriracha and chili oil are the perfect finishing touch. Of course the enormous shrimp don’t hurt either. 🙂
A definite recipe winner in our opinion!
Miso Shrimp Soup
- 1 lb Miso Shrimp Soup
- 6-8 cup vegetable broth
- 1 tbsp lemongrass paste
- 2 cloves garlic, minced
- 2 tbsp tablespoons fresh ginger, minced
- handful fresh basil, roughly chopped
- black pepper, to taste
- 1 tbsp sriracha
- 1 tbsp fish sauce
- 1 tbsp sesame oil
- 14 cup apple juice
- 1-2 tbsp tablespoons red miso paste
- 2 stalks green onion, chopped
- 1 package rice noodles
- few drops chili pepper oil
- few lime wedges
- In a large pot, bring the vegetable broth to a boil over medium heat.
- Add lemongrass paste, basil, ginger, garlic and sriracha.
- Lower the heat and simmer for 20 minutes.
- While the broth is simmering, prepare the rice noodles according to the package directions. Drain and set aside until needed.
- Taste the broth and season with black pepper, to taste. Once you have a nice broth flavor, add raw shrimp, apple juice, fish sauce, sesame oil and miso paste.
- Cook for 5-8 minutes on medium heat, until the shrimp turn pink.
- Add the noodles to the pot and stir everything together.
- Remove from heat and top with lime wedges, drops of chili oil and chopped green onion.
Adapted from Cotter Crunch