Miso Soup

4 cups hot water to medium sauce pan

2 Tbsp Miso Paste

3 Tbsp finely chopped Red Onion

1 Med to Lg clove garlic, grated

2 Tsp Ginger Root, grated

1 Cup Fresh Chopped or Sliced Shitake Mushrooms

1 Pack of Raman Noodles (do not use the flavor packet)

3 Tbsp Chopped Green Onion

2 Oz Cooked Bay Shrimp (fresh or frozen)

Play around with the recipe and personalize it to your likes.

Sometimes I will cut strips of Dried Seaweed and lay them on top with the chopped Green Onion.

You can add Cubed Tofu also if you like.

I often add a Heaping Tbsp of Handashi Bonito Soup Stock to the mixture to give the soup a slight fish flavor.

Basically, the Miso Paste and the HanDashi Bonito Soup Stock are great combinations to start a soup base and you can add any ingredients you like.

The Miso Paste and Handashi Bonito Soup Stock can be purchased at most Japanese or Asian Food Stores.

I hope you like this recipe.

1-Add 4 cups hot water to medium sauce pan.

2-Dissolve 2 Tbsp Miso Paste (the Spark ingredient list wouldn't let me put Tbsp in the ingredient list) in the hot water.

3-Add 3 Tbsp finely chopped Red Onion.

4-Add 1 Med to Lg clove garlic, grated

5-Add 2 Tsp Ginger Root, grated

6-Add 1 Cup Fresh Chopped or Sliced Shitake Mushrooms

7-Add 1 Pack of Raman Noodles (do not use the flavor packet)

8-Bring to a boil until Noodles are the texture you want.

9- While waiting for the soup to boil, Chop 3 Tbsp Green Onion to use as garnish to put on the soup when you serve it.

10-When Miso Soup is done, evenly distribute the soup into your bowls.

11-Add 2 Oz Cooked Bay Shrimp (fresh or frozen) evenly distribute the Shrimp into your bowls.



Serving Size: Makes 2 2 cup servings