Miso Soup with Shrimp, Veggies & Noodles

1- 9 oz.-ounce package Nasoya Japanese Style Noodles
6 cups vegetable broth
2 cups frozen broccoli florets
1/2 lb. uncooked shrimp, peeled and deveined
1/2 cup shredded carrots
1 cup snow peas, sliced on the diagonal (about 2 handfuls)
1 cup julienned baby bok choy – white parts only (about 2)
2 tablespoons white miso
1 tsp. ground ginger
1/4 cup water
1/2 cup green onions
1/4 tsp. red pepper flakes

Cook the noodles according to the package directions, rinse, drain and set aside.

Meanwhile, in a large saucepan, bring the broth to a boil. Lower the heat to medium and add the carrots and cook until the carrots are crisp-tender, 1-2 minutes. Add the snow peas and cook until slightly tender but still bright green, about 1 minute. Add the bok choy and cook for 1 minute. Add shrimp and frozen broccoli and cook 4-5 minutes.

Meanwhile, spoon the miso in a medium bowl and add the water & ginger. Whisk until the miso is completely dissolved and pour the miso mixture into the soup. Do not boil the soup with the miso. Stir in the noodles, green onions and red pepper flakes, transfer soup to bowls and enjoy!

Serves 4.