I was recently in the mood for an Asian noodle soup while at the store browsing the aisles and this package of Lotus Foos Brown Rice Noodles caught my eye. I didn’t do much research into the product until after the fact but oh my gosh are they awesome. This company not only makes really high-quality products but they’re on a mission to help reduce the amount of water used to grow rice by partnering with growers who use these more sustainable methods. Definitely, take a minute to read all about their More Crop Per Drop philosophy and campaign.
What I used (for 2 people):
- 1 box Trader Joe’s Miso Ginger Broth
- 1/2lb shrimp (as always mine were from Wabash Seafood Company)
- 4 carrots (peeled and cut into ribbons with peeler)
- 1 large head of bok choy chopped (could use baby bok choy instead)
- 1/2 package of Lotus Foods Brown Rice Noodles
- Fresh herbs (scallion & cilantro)
- 1 bag of Trader Joe’s shishito peppers
- soy sauce, grated ginger, lime and the zest (or use a favorite bottled sauce for seasoning the shishito peppers)
- Pour all of your broth into a medium-sized pot and bring to a boil, and add the bok choy, cover and simmer until tender.
- In a separate pot bring water or other broth to a boil for your noodles and cook per package instructions (boil for 4 minutes).
- Add the finished noodles to the miso broth/bok choy mixture on low heat and then add the shrimp to your second boiling pot – cook for 3-4 minutes
- Once the shrimp are done add them to the miso soup pot and toss the carrots into the second boiling pot for a couple of minutes.
- To serve, ladle the miso soup mixture (shrimp, rice noodles, bok choy) into a bowl, and add the carrot ribbons on top. Garnish with cilantro, lime, and scallion
- For the shishito peppers, make a quick sauce of 1/4 cup soy sauce, 1/2 teaspoon of grated fresh ginger, 1/2 a lime of juice and zest. Toss the raw shishitos in the sauce and either grill on the BBQ or sear in the pan on high heat until tender and brown.