Spinach And Shrimp Miso Soup Recipes

Steps:

• Melt butter in a large skillet.
• Add garlic and sauté for 2 minutes.
• Add orzo and sauté for 3 minutes, stirring occasionally.
• Add chicken broth and water, bring to a boil.
• Once at a boil reduce heat to a simmer uncovered.
• Meanwhile core, seed and dice the tomatoes and thaw and strain the spinach.
• Once the liquid in the orzo begins to absorb (about 5 minutes) add the tomatoes and stir.
• Let this simmer for another 5 minutes then add the spinach and stir.
• Cook until the liquid is fully absorbed (about another 15 minutes).
• In a separate pan sauté the shrimp and sprinkle with creole seasoning (optional, you can use whatever spice you like) until cooked.
• Add the cheeses and fresh basil, red pepper (optional) to the orzo and stir, then add in the shrimp and serve!

Steps:

• Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are partially cooked, 5 to 7 minutes.
• Meanwhile, combine butter, miso paste, sesame oil, and honey in a wok over medium heat and cook until sizzling. Add garlic and saute until fragrant, about 1 minute. Add tofu and cook for about 1 minute.
• Drain udon noodles and add to wok with water. Cook and stir for 3 minutes. Add spinach and green onions; mix until spinach has wilted. Stir in soy sauce.
• Ladle into two bowls. Drizzle with Sriracha and sprinkle sesame seeds on top.

Steps:

• Place the water in a large pot and bring to a boil over high heat. Add the spinach, mushrooms, scallions and tamari.
• Reduce heat to medium and simmer until the vegetables soften , 3 to 6 minutes. Reduce heat to low.
• Place about 1/4 cup of the hot soup mixture in a small bowl and add the miso, blending well.
• Stir the mixture back into the soup, add the tofu and simmer for 2 minutes, being careful not to boil.
• Taste, adjust the seasonings if needed, and serve hot.

Steps:

• Heat veg oil in large soup pot on med-high heat.
• Add onions and saute for 3 mins or til softened slightly.
• Add green onions,garlic,thyme,allspice and hot pepper of choice.
• Saute for 1 more minute.
• Add broth and bring to boil.
• Add spinach and coconut milk.
• Reduce heat and simmer for 10 to 15 mins or til spinach is limp.
• Remove hot pepper and discard.
• Add shrimp and cook for another 2 minutes or til pink and curled.
• Add lime juice, season well with salt and pepper.