Miso Soup with Shrimp and Tofu
Miso Soup with Shrimp and Tofu
Ingredients
- 200 g udon noodles (thick Japanese noodles)
- 2 carrots, peeled and thinly sliced on a mandolin
- 2 cloves garlic, finely chopped
- 1 tablespoon (15 ml) chopped fresh ginger
- 1/2 teaspoon (2.5 ml) ground turmeric
- 1 tablespoon (15 ml) olive oil
- 6 cups (1.5 litres) chicken broth
- 3 tablespoons (45 ml) miso, to taste
- 3/4 lb (350 g) medium shrimp, peeled
- 2 small zucchini, thinly sliced on a mandolin
- 3 oz (84 g) thinly sliced oyster mushrooms
- 1/2 cup (125 ml) leek greens, finely chopped
- 1/2 teaspoon (2.5 ml) crushed Szechuan peppercorns (optional)
- 1/2 teaspoon (2.5 ml) sambal oelek (or to taste)
- 1 block (300 g/ 3/4 lb) soft tofu, cubed
- Salt and pepper
Instructions
- Boil the noodles in salted water until tender. Drain and oil lightly.
- In a saucepan, soften the carrots, garlic and ginger with the turmeric in the oil. Add the broth and miso and bring to a boil while stirring. Add the remaining ingredients except the tofu. Bring to a boil and simmer until the shrimp are cooked, 1 or 2 minutes.
- Divide the noodles and tofu among 4 large bowls. Ladle the soup into the bowls.
Miso Soup with Shrimp and Tofu