Miso Soup with Shrimp and Tofu
Miso Soup with Shrimp and Tofu
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  • 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 or
    • Soy sauce, to taste
  • Preparation
  • 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.
  • Description
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