Description
This light yet flavorful broth containing succulent shrimp is as nourishing as it is delicious.
Ingredients
Scale
- 8 cups water
- ½ cup white or light miso paste (gluten-free if preferred)
- 8 cloves garlic, finely grated
- 2 tablespoons fresh ginger, peeled and grated
- 1 tablespoon fresh horseradish root, peeled and grated
- 2 teaspoons avocado oil or coconut oil
- 2 tablespoons raw apple cider vinegar (with the “mother”)
- 1 teaspoon ground turmeric
- ½ teaspoon sea salt, or to taste
- Juice of 1 large lemon (about 2 tablespoons)
- Zest of ½ lemon (optional, for extra brightness)
- 1 pound large shrimp, peeled and deveined (tails optional)
- 1 tablespoon olive oil or avocado oil
- Pinch of salt and black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika (optional for color)
- 1 scallion, thinly sliced
- Fresh parsley or cilantro leaves (optional)
Instructions
- To start, heat 1 tablespoon of oil in a medium skillet over medium heat. Add the shrimp to the skillet along with garlic powder, paprika, salt, and black pepper. Sauté the shrimp for around 2 to 3 minutes on each side. You want them to be beautifully pink and opaque, indicating they are cooked perfectly. Once done, remove them from the heat and set aside to allow the flavors to meld.
- While the shrimp are resting, combine the finely grated garlic, ginger, and horseradish in a bowl. To this mixture, add turmeric, vinegar, oil, and salt. Mix thoroughly until a paste is formed. This flavor base is crucial, adding layers of taste to your broth.
- In a large pot, pour in 8 cups of water and bring it to a gentle simmer over medium-high heat. Once the water is simmering, lower the heat slightly to maintain a steady simmer.
- In a separate bowl, take ½ cup of the hot water and whisk it into the miso paste until smooth. This process helps to incorporate the miso evenly into the broth, avoiding lumps. Once smooth, stir this miso blend into the aromatic paste you created in Step 2 until well mixed.
- Turn off the heat beneath the pot of water. Slowly whisk in the miso-aromatic mixture until it is fully combined. Next, add the freshly squeezed lemon juice and zest into the broth, stirring gently to incorporate everything. Be careful not to let the broth boil after adding the miso and lemon; this is vital for preserving their nutrients and probiotics.
- Now it’s time to assemble! Divide the cooked shrimp evenly between your serving bowls. Ladle the warm, fragrant miso-lemon broth over the shrimp. For the finishing touch, sprinkle the bowls with thinly sliced scallions and optionally garnish with fresh parsley or cilantro. Serve immediately and enjoy this light, cleansing broth!
Notes
For a deeper flavor, allow the broth to simmer for longer, enhancing the aromatic experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
Nutrition
- Calories: 250 kcal
- Sodium: Varies based on miso and added salt
- Protein: 24 g