Quick Miso Ramen with Shrimp, Chicken or Tofu

By RoketJSquerl

Like so many soup recipes, this is just a starting point. I've included a bit of leafy greens, calamari, water chestnuts, grated ginger, garlic and even a bit of wasabi powder into this mix. If I've got leftover roasted chicken or precooked shrimp from another recipe, I skip the first step and just add it in at the end. Makes two servings.

Ingredients

• 1 Lime or Small Lemon
• 4 Oz. Shrimp, tofu or chicken breast
• 1 Dash Coarse Salt
• Several Cranks of Fresh Pepper
• 1/2 Teaspoon Red Pepper Flakes
• 2 Tablespoons Vegetable, olive or sesame oil (2 to 3)
• 1 Package Ramen Noodles
• 1 Tablespoon Miso Paste or 1 Packet Instant Miso Soup
• 2 Teaspoons Soy Sauce
• Two or Three Green Onions, chopped
• 1/2 Can Bamboo Shoots or 1/4 Cup Fresh Sprouts
• 2 Tablespoons Chopped Parsley, cilantro or basil
• 1 Hard-boiled Egg, sliced (optional)
• Hot Chili Sauce, such as sriracha

Preparation

Step 1

1. Cut the lime or lemon in half. Juice one half into a bowl large enough to hold your shrimp, tofu or chicken. Cut the other into small pieces and set aside. Toss with the salt, pepper and about half the oil and let rest for a few minutes. Add the rest of the oil to a small saute pan or skillet over medium-high heat and saute the shrimp or chicken until cooked through.

2. Bring 3 cups of water to boil. Add the noodles and cook as directed by the package. Remove from heat and add the miso paste or soup mix plus the soy sauce and let steep for a couple of minutes.

3. Portion the soup into two bowls. Add the green onions, shoots and greens and stir through. Top with the egg and shrimp, tofu and the reserved lemon or lime pieces. Add sirarcha to taste if that's your thing.