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10-Minute Veggie, Shrimp & Miso Soup
Submitted by Andrea Haywood on September 11, 2009 in Brothy Soups, Soups
| Prep Time Cook Time |
Servings 1 | Difficulty Easy |
Ingredients
- 2 cups Water
- 4 whole Large Frozen Shrimp
- 1 ounce, weight Pad Thai Rice Noodles
- 1 whole Small Tomato
- 3 whole Mushrooms
- 1 stalk Scallion
- 1 whole Leaf Swiss Chard
- 1 Tablespoon (heaping) Soy & Brown Rice Miso
Preparation Instructions
Boil 2 cups of water. Slice tomato, mushrooms and scallion. Add shrimp, rice noodles, tomato, mushrooms and scallion. Simmer for 4 minutes or until shrimp are cooked through. Remove shrimp and set aside to cool. Add chard (or other greens), turn off heat and cover. Allow to sit for 4 minutes. Meanwhile, peel cooled shrimp. Blend miso with a few tablespoons of the hot soup, then stir into soup.
Serve up in a large bowl, garnished with the shrimp, cilantro and tamari (or soy), if you like.
