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Directions

BOIL medium saucepan of water, salt it generously, add the soba noodles, and cook until slightly tender, about 2 minutes. Add 1 cup of cold water to the pot, return it to a simmer, and cook the noodles until al dente, about 2 minutes more. Drain and keep warm.

PREPARE the shrimp according to package directions. Reserve the sauce. Put the broth, 2 cups water, ginger and carrot in a medium saucepan and simmer until the carrots are tender, about 3 minutes.

REMOVE the broth from the heat and whisk in the miso along with the reserved orange sauce. Add spinach, scallions and soy sauce and cook just until the spinach wilts.

DIVIDE the noodles among 4 warm soup bowls, ladle the soup and vegetables over the top. Place two shrimp on top of each soup and serve immediately.

Recipe courtesy of the Food Network Kitchens.

From Sandy M: I serve this in tiny bowls or tea cups and lay the tempura shrimp across the top so that the shrimp don't get soggy. Works great!

From Paige F: If serving tail-on shrimp, place a small bowl on the table for your guests to discard the tails - and add a finger bowl with slices of lemon.

From Janice M: I serve this in really small bowls and lay the shrimp across the top of the bowl.

Ingredients

1 package (12 oz) SeaPak® Tempura Shrimp, frozen

1 packet orange sauce (included in package)

3 cups water

4 oz soba noodles

1 can (14.5 oz) low-sodium chicken broth

2” piece of fresh ginger, peeled and finely grated

1 medium carrot, peeled and thinly sliced

1/3 cup yellow or red miso paste

1 handful baby spinach, washed

2 scallions (white and green parts), cut into 1/2” pieces

2 tsp soy sauce

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