Here's a hearty soup inspired by Asian flavors, perfect for cold days and quick meals. Rich in protein thanks to edamame and Nordic shrimp, it's nourishing, comforting, and easy to prepare. A great way to add variety to your dinners while maintaining a balanced diet. For other comforting recipes, explore our Healthy Leek Soup or our Chicken Pho Soup, both approved by our registered dietitians.
Ingredients
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5 ml (1 tsp) toasted sesame oil
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1 small yellow onion, chopped
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1 garlic clove, finely chopped
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22 ml (1½ tbsp) fresh ginger, grated or finely chopped
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22 ml (1½ tbsp) miso paste
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30 ml (2 tbsp) reduced-sodium soy sauce
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30 ml (2 tbsp) natural peanut butter
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2 medium carrots, cubed
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4 to 5 white mushrooms, sliced
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1 zucchini, cubed
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1 bell pepper, cubed
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250 ml (1 cup) frozen edamame, thawed
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1 L (4 cups) water
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1 can (400 ml / 14 oz) light coconut milk
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140 g (2 nests) dry ramen noodles made with millet and brown rice (e.g., Lotus Foods)
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200 g (7 oz) cooked northern shrimp (or other cooked protein of your choice)
Preparation
- In a large pot, heat sesame oil over medium heat.
- Add onion, garlic, and ginger. Cook for 2 to 3 minutes, stirring.
- Stir in miso paste, soy sauce, peanut butter and carrots. Cook for 5 minutes.
- Add mushrooms, zucchini, bell pepper, edamame and water. Bring to a boil, reduce heat and simmer for 10 minutes.
- Add coconut milk and noodles*. Cook for 3 to 5 minutes, or until noodles are tender.
- Add shrimp and heat for 1 minute.
- Taste, adjust seasoning if needed and serve immediately.
Notes
Keeps for 5 days in the refrigerator in an airtight container.
You can use any vegetables on hand, as long as you have about 4 cups total.
*If preparing the soup in advance, cook the noodles separately just before serving to prevent them from becoming overly soft.
