Ingredients
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6 cups chicken broth or 6 cups vegetable broth (I used the lower sodium broth)
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1/4 cup soy sauce (I used the low sodium soy sauce)
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2 tablespoons mirin
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1 tablespoon ginger, peeled and minced
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3 carrots, shredded
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5 tablespoons miso
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2 lbs small shrimp, peeled
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4 cups spinach, trimmed and chopped roughly
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1 shallots, chopped or 1/2 cup green onion, sliced
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1/2-1 teaspoon chili oil
Instructions
- In a large pot, place first four ingredients (broth- ginger) and bring to a boil over medium-high heat.
- Add carrots and reduce heat to low and simmer for 5 minutes.
- Place miso in a bowl and whisk in 1/2 cup of the hot broth.
- Return all to pan.
- Return to a boil and add shrimp, spinach and shallot (or green onion).
- Simmer for 5 minutes or until shrimp is pink.
- Stir in chili oil and remove from heat.