Miso Soup with Shrimp and Broccoli

Serves 4

Miso is made from fermenting soybeans, barley and rice and is available in white, yellow, red and brown. Generally, the darker the miso the longer it has fermented and the more complex its flavor will be. Look for miso in the refrigerated section near meat substitutes and dairy products.

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)

Method

In a large pot, bring broth to a boil. Submerge noodles in broth, arranging them across the bottom of the pot, cover and simmer until noodles are somewhat tender, 4 to 5 minutes. 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. Meanwhile, whisk together water, miso and ginger in a medium bowl until smooth; set aside.

Turn off heat and uncover pot. Stir in miso mixture and green onions then transfer soup to bowls. Garnish with pepper flakes and serve.

Nutrition

Per serving (about 16oz/442g-wt.): 150 calories (10 from fat), 1g total fat, 0g saturated fat, 5mg cholesterol, 1250mg sodium, 26g total carbohydrate (3g dietary fiber, 3g sugar), 6g protein

Review:  This is a tasty, quick, low fat soup.  I got this recipe from Whole Foods.