Tuesday, July 28, 2015

Shrimp Ramen Soup

Light and healthful soup. Has miso but is less miso-centric than traditional miso soups.


  • 2 1/2 cups dashi stock
  • 1 tablespoon white miso
  • 1/4 teaspoon  chopped garlic
  • 1/2 teaspoon grated fresh ginger
  • 1/4 teaspoon tamari
  • 2 (3 ounces total) pieces (the way they  pack them) dry ramen  noodles (not the instant ones)
  • 1/4 pound shrimp, peeled and deveined
  • 1 scallion, chopped
  • 2 large shiitake mushrooms, sliced
  • 1/4 cup shredded carrot, blanched if you  prefer
  • 1/2 cup room temperature tofu, diced  into  cubes

  1. Whisk the miso, garlic, ginger and tamari into the dashi stock and bring to a boil.
  2. Cook  the noodles a ccording to  package directions and drain;  place into soup  bowls. NOTE: if you are using  raw shrimp,  tuck them under  the noodles so they stay submerged  in the  broth and cook fully while you wait. If you use cooked shrimp, it doesn't really matter where you  put them. But 5-10 minutes under the hot broth will cook the shrimp fine.
  3. Top the noodles  with the rest: shrimp, scallion, mushrooms, carrot and tofu, then pour the boiling broth over all, making sure things get under the broth.
  4. Let sit 5-10 minutes to cool down enough to eat and let the veggies cook a little bit.
Makes 2 servings
Total time: maybe 15  minutes total

1 comment:

  1. i love tofu and this is a good vehicle for it lol cherry bombers


Thank you for your comment! ~Sue