Updated: Mar 24
Yield: for 2-3 people
Dried rice noodles or any other gluten-free noodles: 2 packs
Organic miso paste: 1 tbsp, low sodium paste is preferred. (Tips: Please make sure it's organic to avoid the chemicals from the GMO soybeans.)
Store-bought or home-made bone broth
Fresh shitake mushrooms: 1/2 cup
Yellow or white onion: a quarter, thinly slicked
Dried wakame kelp: 1/4 cup. Soak for a few minutes till soft.
Freshly grated ginger: 1/2 tbsp
Scallions: 2 stalks and chopped to 2 inch-long
Cilantro: 1 cup, finely chopped
Organic silken tofu: 1/2 container, diced to 2-inch long
Minced garlic: 1 tbsp
Wild-caught shrimp: 4 to 6
Avocado oil: 1/2 tbsp
Chili oil or chili sauce (optional)
Bring a pot of water up to boil. Cook the noodles by following the instructions on the package. Do not over cook. Then drain the water and place the noodles in a serving bowl.
In a pot, heat the oil briefly, and sauté the mushrooms and onions on medium heat for a few minutes until you smell the aromas.
Pour in bone broth and bring it up to boil. Mix the miso paste in the broth and stir till it dissolves.
Into the pot, add ginger, garlic, silken tofu and shrimp, and cook for about a minute. Then mix in cilantro and scallion and cook them for another minute. Add more broth as needed during this process.
Transfer the soup into the serving bowl where the cooked noodles was placed. Make sure the soup to submerge the noodles.
Serve with chili oil or chili sauce if preferred. Enjoy!