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

In a microwave safe bowl, microwave all vegetables on HIGH 2 minutes, covered.  Carefully remove bowl from microwave and drain water from vegetables.

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

Carefully remove bowl from microwave. Add the cooked vegetables and stir.  Salt and pepper to taste. Microwave on HIGH 1 minute or until hot.  Cover and 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.

Carefully remove bowl from microwave.  Add vegetables and shrimp to noodles and stir.  Add more water or broth, if desired.  Salt and pepper to taste.  Microwave on HIGH 1 to 2 minutes. Noodles should be tender.

Carefully remove bowl from microwave.  Stir soup.  Serve immediately.