Miso Soup With Shrimp Food

EASY SPICY SHRIMP RAMEN

Steps:

• Bring a medium saucepan of water to a boil.
• Meanwhile, heat a separate medium sauce pan over medium heat. Add the avocado and sesame oil. When hot, add the onions, ginger and garlic and cook, stirring, until the onion is tender, about 4 minutes.
• Add the miso and chili paste and continue to cook, stirring, for 2 more minutes. Add the broth and coconut aminos and whisk until well combined. Increase heat and bring the broth to a boil. Once boiling, reduce the heat so that it is simmering.
• By this time, your separate saucepan of water should be boiling. Carefully lower, using a spoon or ladle, the 2 eggs into the water and cook for exactly 7 minutes. Transfer the cooked eggs to a small bowl of ice water to immediately stop to cooking and set aside. Do not drain the water. Using the same boiling water, cook the noodles according to package instructions.
• Add the shrimp and the bok choy to the ramen broth mixture. Cook, stirring, until the shrimp is cooked through and nice and pink and the bok choy is wilted and tender-- about 3 minutes.
• Taste the broth and add salt and more chili paste, if desired.
• Place cooked ramen noodles in large bowl. Using tongs, arrange the shrimp and bok choy around the noodles. Ladle the spicy miso ramen broth over all contents in the bowl. Slice an egg in half and place on top of the soup.
• Optional-- you can add green onion, toasted sesame seeds, or even freshly chopped nori sheets, if desired.

MISO-HONEY SHRIMP STIR FRY

Steps:

• In a medium bowl, whisk together the miso, honey, soy sauce and sriracha. Set aside.
• Place a large skillet over high heat with the oil. Add the shrimp to the skillet and stir-fry until the shrimp just begin to turn pink, 2 to 3 minutes. Add the garlic, bell pepper, carrots and snow peas to the pan and continue stir-frying until the vegetables just begin to tenderize, about 1 minute. Add the reserved sauce to the skillet and stir-fry until the shrimp is cooked through and the sauce has thickened, 2 to 3 minutes.
• Adjust the seasoning with soy sauce and sriracha. Serve the stir-fry over the steamed rice garnished with the bean sprouts.

MISO SOUP WITH SHRIMP AND WATERCRESS

Steps:

• Bring first 4 ingredients to boil in heavy medium saucepan over medium-high heat. Add carrots. Reduce heat to low; cover and simmer until carrots are crisp-tender, about 3 minutes.
• Place miso in medium bowl. Whisk in 1/2 cup hot broth mixture. Return miso-broth mixture to same saucepan. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
• Bring soup to boil. Turn off heat. Mix in shrimp, watercress, and green onions. Cover and let stand until shrimp are cooked through, about 4 minutes. Stir in chili oil; divide soup equally among 4 bowls and serve.

MISO SOUP

Steps:

• In a saucepan heat the dashi and whisk in the miso pastes. Bring to a simmer and add the tofu, scallions, and mirin, if using. Remove from the heat and serve immediately.
• In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Remove the kombu and discard. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Allow the dashi to sit undisturbed for 2 minutes. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes. Use immediately or store, covered, in the refrigerator for up to 3 days.

GARLIC BUTTER SHRIMP WITH MISO AND BASIL

Steps:

• Melt the butter in a large heavy skillet over medium-high heat. When the butter has melted, add the shrimp and a few pinches of black pepper. Cook the shrimp just until pink, 20 to 30 seconds per side.
• Stir in the garlic and cook until fragrant, about 20 seconds, being careful not to burn the garlic. Quickly add the soy sauce, miso and honey and gently toss the shrimp to coat. Turn the heat off, stir in the basil and serve immediately.

MISO SOUP

Steps:

• In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

MISO SOUP WITH SHRIMP

Steps:

• Prepare the stock according to instructions on the package.
• Bring to a simmer and stir in the miso with a whisk.
• Add the sugar, fried bean curd and fresh bean curd.
• Divide into 5 bowls and add the scallions and shrimp.

SPINACH AND SHRIMP MISO SOUP

Steps:

• In a large pot, place first four ingredients (broth- ginger) and bring to a boil over medium-high heat.
• Add carrots and reduce heat to low and simmer for 5 minutes.
• Place miso in a bowl and whisk in 1/2 cup of the hot broth.
• Return all to pan.
• Return to a boil and add shrimp, spinach and shallot (or green onion).
• Simmer for 5 minutes or until shrimp is pink.
• Stir in chili oil and remove from heat.