Shrimp, Vegetable & Ramen Soup

Shrimp, Vegetable & Ramen Soup

Text and Photo by Jac Kyles Baker 

Makes 1 serving

Ingredients

1 packet instant ramen noodles

1 cup water or low sodium broth

2 scallions, thinly sliced

1/4 cup carrots, diced

1/3 cup frozen green peas

1/3 cup frozen corn

1 tsp vegetable oil

1 TB white miso paste

10 frozen cooked medium shrimp, thawed

salt and pepper to taste

Preparation

Add vegetables to a microwave safe bowl.  Cover bowl.  Microwave on HIGH 2 minutes.  Drain water from vegetables.

Stir in oil, miso paste and salt to taste.  Microwave on HIGH for 30 seconds.  Set aside.

Prepare ramen:

Break a block of instant ramen noodles into four pieces.

Place ramen noodles in microwave safe bowl with 1 cup water or broth.  Microwave on HIGH 1 minute and 30 seconds.  Noodles won't be fully cooked.

Stir in vegetables and shrimp.  Add more water or broth, if desired.  Salt and pepper to taste.  Microwave on HIGH 1 to 2 minutes.  Noodles should be fully cooked and springy, not soggy.

Stir soup.  Serve immediately.