September 19, 2017
Dinner, Main Dish, Soups/Stews,
Shellfish, Shrimp, Vegetables, Asian, Easy/Beginner Cooking, Quick Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Alcohol, Spicy more
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"We really enjoyed this soup with a few of my changes based on what was on hand.
Recipe source: Bon Appetit (September 2004)"
In a large saucepan bring first 4 ingredients (-ginger) to a boil over medium high heat. Add carrots and reduce heat to low; cover and simmer until carrots are crisp under (under 5 minutes).
Place miso in a bowl and whisk in 1/2 cup of broth mixture. Return miso-broth mixture to the saucepan.
Bring soup to a boil. Turn off heat. Mix in shrimp, spinach and green onions. Cover and let stand until shrimp are cooked through (under 5 minutes). Stir in chili oil.
Divide soup among bowls and serve.
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