Miso Ramen Soup

CREDIT TO: http://adf.ly/d4wjD

Ingredients

For the protein
1 lime or small lemon
4 oz. shrimp, tofu or chicken breast
Dash of coarse salt
Several cranks of fresh pepper
1/2 teaspoon red pepper flakes
2 to 3 tablespoons vegetable, olive or sesame oil

For the broth
1 package ramen noodles
1 tablespoon miso paste or 1 packet instant miso soup
2 teaspoons soy sauce
Two or three green onions, chopped (optional)
1/2 can bamboo shoots or 1/4 cup fresh sprouts (optional)
2 tablespoons chopped parsley, cilantro or basil
1 egg, hard-boiled and sliced or crack it into the ramen (optional)
Hot chili sauce

Method

Cut the lime or lemon in half. Juice one half into a bowl large enough to hold your shrimp, tofu or chicken. Cut the other into small pieces and set aside. Toss with the salt, pepper and about half the oil and let rest for a few minutes. Add the rest of the oil to a small saute pan or skillet over medium-high heat and saute the shrimp or chicken until cooked through.

Bring 3 cups of water to boil. Add the noodles and cook as directed by the package. If using a raw egg, carefully crack it into a corner of the pan and poach it in the water as noodles cook. Remove from heat and add the miso paste or soup mix plus the soy sauce and let steep for a couple of minutes.

Portion the soup into two bowls. Add the green onions, shoots and greens and stir through. Top with the egg and shrimp, tofu and the reserved lemon or lime pieces. Add Sriracha to taste if that’s your thing.