Liv's Badass Miso Soup

Again, this recipe isn't my baby per se, but I've added and removed items with each attempt, so it's quickly become mine. I was looking for ways to use up my leftover miso paste, having bought a pound of it for another recipe. Miso is incredibly salty, as is fish sauce, so you may want to start with less and add in more if required. If you're not a fish sauce believer, use soya sauce, wine or anything to add a little kick and moisture to the vegetables.

Serves 8


Adapted from.....

• 8 cups of water
• 3 T miso paste (add more to taste if required)
• 1 T honey
• 5 cups chopped spinach
• 1 lb cooked and peeled shrimp
• 1 cup of sliced water chestnuts
• 1 dried chili, diced
• 1 tbsp fish sauce
• 1 package of udon noodles
• 1 T oil
• 1 T chopped garlic
• yo mama...just kidding
• 3 cups of chopped mushrooms (shitake mushrooms makes this worth eating over and over again)

Mix the miso paste and honey in with the water until dissolved completely. Bring to a boil.
Add the noodles to boiling water and let sit under a low boil for about 7 minutes.
Saute the spinach and mushrooms, with the garlic, fish sauce and chili.
Add the cooked vegetables and all other ingredients to the noodle pot. 
Let simmer for about 10 minutes.
You can serve this with a lime wedge and cilantro, but I couldn't be bothered.