A satisfying meal that's perfect for weeknights. Any type of gluten-free rice noodle will work: flat, pad Thai-style noodles, spaghetti, or even vermicelli. If you're sensitive to miso or following a low-FODMAP diet, substitute a mix of tahini and gluten-free tamari.
Rice Noodles in Miso-Green Tea Broth
Rate this recipe!
Instructions
- Bring a medium pot of water to boil. This will be used to cook the rice noodles.
- Meanwhile, heat 3 cups water in a separate medium saucepan. When water is just shy of simmering, turn off heat and add tea bags. Cover and set aside for 4 minutes to infuse. Squeeze and then discard tea bags.
- Put miso in a small bowl. Add a few spoonfuls of hot tea; then mash miso, gradually adding more tea as necessary to form a slurry. Pour slurry into tea in saucepan. Stir to combine. Bring broth to a gentle simmer. Add shrimp and bell pepper. Bring to a simmer once again; then cover and gently poach over low heat for 2 minutes. Remove from heat, keeping pan covered.
- Cook noodles in boiling water according to package directions. Drain. Divide spinach among four shallow serving bowls. Top with noodles. Divide broth mixture among bowls. Garnish with green onions and serve at once.
Recipe Notes
Nutrition Facts
Rice Noodles in Miso-Green Tea Broth
Amount Per Serving
Calories 167
Calories from Fat 9
% Daily Value*
Total Fat 1g
2%
Cholesterol 57mg
19%
Sodium 330mg
14%
Total Carbohydrates 29g
10%
Dietary Fiber 2g
8%
Protein 10g
20%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 167 cal, 1g fat (0g mono, 0g poly, 0g sat), 57mg chol, 10g protein, 29g carb, 2g fiber, 330mg sodium
