Miso Soup with Shrimp and Broccoli

Ingredients

• 6 cups vegetable or low-sodium chicken broth
• 1/4 pound dried udon or somen noodles
• 1/2 pound frozen peeled and deveined shrimp (uncooked)
• 1/2 pound about 2 1/2 cups frozen broccoli florets
• 1/4 cup water
• 2 tablespoons white or mellow miso (plus more to taste)
• 2 teaspoons freshly grated ginger
• 1/3 cup thinly sliced green onions
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. 1

   In a large pot, bring broth to a boil.

2. 2

   Submerge noodles in broth, arranging them across the bottom of the pot, cover and simmer until noodles are somewhat tender, 4 to 5 minutes.

3. 3

   Scatter shrimp and broccoli over noodles, cover and simmer until shrimp are just cooked through, broccoli is bright green and noodles are tender, 4 to 5 minutes more.

4. 4

   Meanwhile, whisk together water, miso and ginger in a medium bowl until smooth; set aside.

5. 5

   Turn off heat and uncover pot.

6. 6

   Stir in miso mixture and green onions then transfer soup to bowls.

7. 7

   Garnish with pepper flakes and serve.