Shrimp Miso Noodle Bowls

• 8 oz dried ramen noodles (discard the seasoning packet)
• 1 tablespoon vegetable oil
• 12 oz shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 cups chicken broth
• 2 tablespoons miso paste
• 1 cup frozen peas and carrots blend
• 2 green onions, thinly sliced
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame seeds
• 1 teaspoon red pepper flakes (optional)

Steps

1. 1 Cook ramen noodles according to package instructions, omitting the seasoning packet. Drain and set aside.
2. 2 Heat vegetable oil in a large skillet over medium heat.
3. 3 Add shrimp, garlic, and ginger; cook until shrimp are pink and curled, about 2 minutes per side.
4. 4 In a separate pot, combine chicken broth and miso paste; whisk until smooth and heat through.
5. 5 Add the frozen peas and carrots to the miso broth; cook until heated through.
6. 6 To serve, divide noodles between bowls and ladle hot miso broth with vegetables over top.
7. 7 Top each bowl with shrimp, green onions, a drizzle of sesame oil, and a splash of soy sauce.
8. 8 Sprinkle with sesame seeds and red pepper flakes, if desired.

Nutrition

Tips

• Customize your bowl by adding bean sprouts, corn, or mushrooms.
• For extra flavor, toast the sesame seeds before sprinkling them on top.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water if needed to loosen the broth.

Serving Suggestions

• Pair with a crisp Asian pear salad or a side of steamed edamame.
• Enjoy with a refreshing ginger beer or a chilled sake.

FAQ