Gluten Free Shrimp Miso Pho
Ingredients
The broth and noodles
-
6–8
cups
organic vegetable broth
-
1
package
rice noodles
The shrimp and seasonings
-
12–16
medium
shrimp (peeled)
-
2
tsp
lemongrass paste or 1 stalk (chopped)
-
4
leaves
fresh basil (preferably Thai basil)
-
to taste
black pepper
-
2
tablespoons
ginger root (minced)
-
½
tablespoon
chili garlic paste
-
1 or 2
pieces
red chiles (sliced)
-
1
tablespoon
fish sauce
-
1
tablespoon
sesame oil
-
to taste
apple juice or honey (as sweetener)
-
1
tablespoon
red miso paste
-
½
cup
chopped scallions (green onion)
Optional toppings
-
to taste
chili pepper oil or sriracha
-
to taste
red pepper flakes
-
to taste
lime juice
-
to taste
cilantro
Instructions
- Peel the shrimp and prepare the rice noodles according to package directions.
- Bring the vegetable broth to a boil in a large pot and add lemongrass, basil, ginger, garlic, black pepper, and chiles.
- Lower the heat and simmer the broth for 20 minutes, then remove the lemongrass and basil leaves if using fresh.
- Add the shrimp, sesame oil, honey or apple juice, fish sauce, and miso paste to the broth and cook until the shrimp turn pink, about 5-8 minutes.
- Stir in the noodles and mix well, then remove from heat.
- Top with lime juice, chili flakes, chili oil, and scallions before serving.
Nutrition Facts (estimated)
Servings
3-4
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
800mg
Cholesterol
150mg
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