Spicy Shrimp Noodle Soup

Inspired by Smitten Kitchen’s Ginger Garlic Chicken Noodle Soup, this delicious and warming soup is just what another rainy day in California called for.

The Ginger Miso broth adds an extra depth of flavor but it’s the soy/vinegar and chili crunch added just before serving, that takes this soup to a different level. Do not skip! I used fresh noodles because I happened to have them but instant Ramen noodles are actually what’s called for. This is the tastiest bowl of ramen you’ll have on the table in a matter of minutes.

Recipe:

• 1 pound peeled, raw shrimp

• 6 garlic cloves, thinly sliced

• One 3-inch piece ginger, peeled, finely chopped

• 1 bunch of scallions, sliced

• 2 teaspoons kosher salt

• Freshly ground white or black pepper

• 2 boxes of 32oz Ginger Miso Broth (I used Trader Joe’s)

• 8 ounces dried curly dried ramen-style noodles

• 1 cup (135g) sliced carrot, cut into thin matchsticks (about ½ full-sized carrot)

Recipe for the sauce:

• ¼ cup black rice vinegar

• ¼ cup soy sauce or Tamari sauce

• 2 tablespoons toasted sesame oil

• Chili Crunch sauce, to taste

Steps:

1. Place the ginger miso broth, sliced garlic , chopped ginger and scallion whites in a large pot. Bring to a gentle boil for a few minutes.

2. Add the carrots, noodles and shrimp to the pot and cook for 2 – 3 minutes.

3. Ladle the soup into bowls, sprinkle with the scallion greens, a tablespoon of the soy/vinegar sauce and a heaped teaspoon (or more) of the chili crunch sauce.

4. This recipe serves 2-3 people.