Miso and Coconut Soup

Rinse the shrimp thoroughly under cold running water. Pat them completely dry with paper towels to remove any moisture. Check for any remaining shells or veins and remove them if necessary. Place the shrimp in a bowl and season lightly with salt and pepper. Toss the shrimp gently to ensure they are evenly coated.

Wash the zucchinis under running water and dry them with a clean towel. Use a spiralizer to create long, even noodles. Place the zucchini noodles on a paper towel and pat them gently to remove excess moisture. Set them aside while you prepare the soup.

In a large soup pot, pour the chicken or vegetable broth and bring it to a gentle simmer over medium heat. Add the white miso paste to the broth and whisk until it dissolves completely, ensuring no lumps remain. Then, pour in the coconut milk and stir well to combine the flavors. Let the soup base simmer for 5 minutes, allowing the flavors to meld.

Once the soup base is ready, gently add the shrimp to the pot. Stir them lightly to ensure they are submerged in the soup. Cook for about 3-4 minutes or until the shrimp turns pink and opaque. Remove the shrimp from the pot with a slotted spoon and set them aside temporarily.

Lower the heat to medium-low and carefully add the zucchini noodles to the soup. Stir gently to incorporate the noodles into the soup base. Let them cook for 2-3 minutes until they are slightly tender but still have a bit of crunch.

Ladle the soup into serving bowls, ensuring each bowl gets an even portion of zucchini noodles and broth. Divide the cooked shrimp among the bowls, placing them on the noodles. Garnish each bowl with chopped green onions for added flavor and freshness. Serve immediately.

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