If you’ve ever eaten at a Japanese steakhouse before, it’s likely that you’ve had miso soup. Miso is a soybean paste that flavors the soup — similar to bouillon in stock. Although the soup is more commonly seen as an appetizer, adding rice noodles and a few ingredients can make it into a meal.
Prep Time: 5 minutes
Cook Time: 20 minutes
8 ounces shrimp
4 ounces mushrooms
6 ounces rice noodles
4 tablespoons red
4 cups chicken stock
1 bunch of green onions
Note: All of the ingredients should be available at any grocery store or ethnic food store, such as Oasis on South Main Street.
1. Cook the rice noodles according to the package directions. Break down or chop the mushrooms into bite-size pieces. Slice the green onions thinly.
2. In a large saucepot over medium heat, add four cups of water, four cups of chicken stock, and the four tablespoons of miso paste. Bring to a simmer for about 15 minutes. Add the mushrooms and shrimp, then simmer for five minutes. Add the rice noodles, garnish with green onions and serve.