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| This recipe is always a go to for me for a yummy lunch, the servings in this recipe are for one but it is a large portion. |
1/6 of a package of Brown Rice Noodles
5-6 Shrimp
4-5 Pieces of Baby Bok Coy
Seasame Oil
1-2 Tbsp Miso Paste ( my favorite is Cold Mountain Miso, the flavor is so sweet)
2 Tbsp Soy Sauce
1 Tbsp Rice Wine Vinegar
1/2 Chicken /Veg Bullion Cube
Sprinkle of Sugar (to balance the flavors)
Fish Sauce (Optional)
1.Heat 2 cups of water in a pot,add miso and bullion cube then stir.
2. Add Soy Sauce and Rice Vinegar
3.Add Shrimp, cook and remove.
4.Add chopped up Bok Choy and let cook, when the shrimp cool remove their tails and keep on the side.
5.Add sugar and fish sauce (a few squirts) and adjust the vinegar, and soy to suit your tastes.
6. Add the noodles last, pushing them into the broth to coat so they cook evenly.
7. Once noodles are almost cooked take them off the heat and put into a large bowl.
8. Add shrimp back to soup then drizzle with sesame oil and serve.
Here is a link to Cold Mountain Miso's site:
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