Japanese shrimp and miso soup
Dried shiitake mushroom(s)
3½ oz, package fresh, stems discarded and caps sliced
1 medium clove(s), minced
1 tsp, fresh, peeled and grated
1½ tsp, red
Canned chicken broth
14 oz, reduced-sodium
½ oz, or capellini
½ pound(s), Jumbo, peeled and deveined
1 small, diced
3 Tbsp, or Chinese Shaoxing cooking wine
1 Tbsp, thinly sliced
- Heat the oil in a medium saucepan over medium heat. Add mushrooms and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the miso, mashing it in; gradually add the broth and bring to a simmer.
- Stir in the vermicelli, separating the strands with a fork, then stir in the shrimp, tomato, and sake. Return to a simmer and cook until the pasta is just tender and the shrimp are just opaque in the center, 2–3 minutes. Stir in the scallion just before serving. Yields 1 3/4 cups per serving.