Spicy Shrimp Miso Soup

It's chilly, but not cold, which is the perfect excuse to make some noodly soups. I've got all of the goodies in the house, and a hankering for spicy. I even have homemade veggie stock. Super easy to do to. Just save the buts of your veggies when you're chopping. I find carrots, celery, lettuce, onion, mushrooms, tomatoes, and garlic all work well. Avoid things that are broccoli/cabbage stinky or starchy. No bueno. Add in a handful of bay leaves, and any extras you need. I saw salt and spices for when I make the meal. It should fill your crock pot.  Cover with water, set on high, and walk away. Usually I set it up before I go to bed, and then do the straining when I get home from work the next day. Then I freeze it into 2 cup pucks, and stack in the freezer in gallon ziplocs.

The tricky to a good, Asian-inspired noodle soup is the noodles. Generally, I keep a couple different kinds around. A few packages of instant ramen, a few packages of stir fry or udon noodles, and a package of kelp noodles.  I wanted something heartier today, so I went with stir-fry noodles.


3 cups vegetable stock
6 oz. bella mushrooms or other hearty mushroom
1/2 oz onion, sliced as think as you can with a knife, but not a mandolin
4 oz. raw shrimp, thawed and peeled
1 jalapeno or serrano pepper, sliced in rings
1 package Hokkien Stir--Fry Noodles
1 Tbsp. light sweet miso paste
2 Tbsp. sodium reduced soy sauce
Salt and cayenne to taste
Parsley and mint to garnish
  1. Combine stock, mushrooms, and onions, and bring to boil. Reduce to simmer and cook until mushrooms are tender.
  2. Add in shrimp, noodles, and half of the jalapeno. Cook until shrimp turns pink and forms a "C". Remember C-ooked/O-verdone.
  3. Add in miso, soy, salt, cayenne to taste, and garnish.
Makes 2 servings at 275 calories each.

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