Homemade Miso Noodle Soup with Wild Shrimp, Bok Choy, Heirloom Carrots

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)

How to:

1. 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.
2. In a separate pot bring water or other broth to a boil for your noodles and cook per package instructions (boil for 4 minutes).
3. 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
4. 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.
5. 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
6. 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.

almonds and asana miso shrimp noodle soup with shishito peppers