Miso Soup with Shrimp and Broccoli
Prep time
Cook time
Total time
Recipe courtesy of Whole Foods Market
Serves: 4 servings
  • 6 cups vegetable or low-sodium chicken broth
  • ¼ pound dried udon or somen noodles
  • ½ pound frozen peeled and deveined shrimp, uncooked
  • ½ pound (about 2½ cups) frozen broccoli florets
  • ¼ cup water
  • 2 tablespoons white or mellow miso, plus more to taste
  • 2 teaspoons freshly grated ginger
  • ⅓ cup thinly sliced green onions
  • ¼ teaspoon red pepper flakes (optional)
  1. In a large pot, bring broth to a boil.
  2. Submerge noodles in broth, arranging them across the bottom of the pot, cover and simmer until noodles are somewhat tender, 4 to 5 minutes.
  3. Scatter shrimp and broccoli over noodles, cover and simmer until shrimp are just cooked through, broccoli is bright green and noodles are tender, 4 to 5 minutes more.
  4. Meanwhile, whisk together water, miso and ginger in a medium bowl until smooth; set aside.
  5. Turn off heat and uncover pot.
  6. Stir in miso mixture and green onions then transfer soup to bowls.
  7. Garnish with pepper flakes and serve.
Miso is made from fermenting soybeans, barley, chickpeas, or rice and is available in white, yellow, red and brown. Generally, the darker the miso the longer it has fermented and the more complex its flavor will be. Look for miso in the refrigerated section near meat substitutes.

For Gluten-Free: Use gluten-free soba noodles, or simply your favorite gluten-free noodle brand. Avoid miso that is fermented with barley.

For Soy-Free: Believe it or not, not all miso is soy-based. Seek out a rice, chickpea, or barley version and verify the ingredients.

Diet Type: Dairy-Free, Egg-Free, Nut-Free, Peanut-Free, Sugar-Free, Low-Fat, optionally Gluten-Free, optionally Soy-Free
Recipe by Go Dairy Free at https://www.godairyfree.org/news/nutrition-headlines/miso-soup-with-shrimp-and-broccoli