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Miso and Prawn Rice Noodle Soup (Gluten Free)

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Ingredients

  • 1 tbsp sesame oil
  • 2 garlic cloves minced
  • 1 tbsp fresh ginger minced
  • 2 small shallots diced
  • 1 1/2 tbsp white miso paste
  • 1 tbsp fish sauce
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1500 ml chicken broth
  • 2 thai chilis minced, optional
  • 9 oz chestnut mushrooms (250 g) thinly sliced
  • 8 oz vermicelli rice noodles (225 g)
  • 3 baby bok choy (135 g) ends removed
  • 1/2 lb king prawns (450 g) peeled and deveined
  • Toppings: beansprouts, fresh cilantro, limes, toasted sesame seeds, green onions, soft boiled egg

Instructions

  • In a large pot, heat sesame oil on medium heat. Add garlic, ginger, shallots, and miso paste to the pot. Mix together and sauté for 2 minutes.
  • Add fish sauce, soy sauce, rice vinegar and mushrooms to the pot and stir well. Allow mushrooms to soften for about 3 minutes.
  • Pour broth into the pot and bring to a boil. Once boiling, add the chilis and rice noodles and reduce heat to medium. Allow soup to simmer for 8 minutes.
  • Add the bok choy to simmering soup and cook until the greens are just wilted, about 2 minutes more.
  • Drop the prawns into simmering broth. 30 seconds after adding the prawns, remove the pot from the heat and serve immediately.
  • Garnish with beansprouts, fresh cilantro, limes, toasted sesame seeds, green onions and soft boiled egg and enjoy!
Servings: 4 people