Healthy Recipes: Miso Soup Noodles with Shrimp & Green Tea

Miso Soup Noodles with Shrimp & Green Tea

Servings - 3
PrepTime - 25 mins

INGREDIENTS

4 tablespoons white miso
6 teaspoons mirin
3 teaspoons unseasoned rice vinegar
1 ½ cups diagonally sliced snow peas (about 5 ounces)
9 ounces peeled cooked shrimp
1 ½ teaspoons dried wakame (see Tip)
1 1/2 cups cooked green tea soba noodles (from 3-4 ounces dried; see Tip)
3 tablespoons thinly sliced scallions
1 (3 inch) square dried kombu, snipped into 3 equal strips (see Tip)
3 cups very hot water, divided

METHOD

In order to make three servings of a delicious shrimp and noodle dish, follow these steps. In each of three 1 1/2-pint canning jars, add 1 tablespoon plus 1 teaspoon of miso, 2 teaspoons of mirin and 1 teaspoon of vinegar. Then, layer 1/2 cup of snow peas, 3 ounces of shrimp, 1/2 teaspoon of wakame and 1/2 cup of noodles into each jar. Top off each jar with 1 tablespoon of scallions. Finally, place a piece of kombu between the ingredients and the side of each jar. You can now cover and refrigerate the jars for up to 3 days.
To prepare each jar, follow these steps: First, add 1 cup of very hot water to the jar. Next, cover the jar and shake it very well until the miso is fully dissolved. Then, uncover the jar and microwave it on high power in 1-minute increments until it becomes steaming hot. This should take a total of 2 to 3 minutes. Once heated, discard the kombu and stir the contents to ensure that the miso is completely dissolved. Finally, let the mixture stand for a few minutes before consuming.

Tips

Wakame, a dried seaweed, is a typical ingredient in miso soup. Kombu, another essential umami ingredient in Japanese dashi broth, is dried kelp. You can find them in natural-foods stores and Asian markets.

If you want to cook 1/2 cup of noodles, start with 3 to 4 ounces of dry noodles. Boil the noodles about 1 minute less than the package directions, so they are slightly underdone. After boiling, drain and rinse well with cold water before assembling them in jars.

If you want to make this dish ahead of time, you can prepare it through Step 1 and refrigerate covered jars for up to 3 days.

You will need three 1 1/2-pint wide-mouth canning jars to store the dish. This recipe originally appeared in EatingWell Magazine's Soup Cookbook.

230 Cal

P 27g | C 30g | F 1g

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