Miso Soup with Shrimp and Tofu | RICARDO

Ingredients

• 200 g udon noodles (thick Japanese noodles)
• 2 carrots, peeled and thinly sliced on a mandolin
• 2 cloves garlic, finely chopped
• 1 tablespoon (15 ml) chopped fresh ginger
• 1/2 teaspoon (2.5 ml) ground turmeric
• 1 tablespoon (15 ml) olive oil
• 6 cups (1.5 litres) chicken broth
• 3 tablespoons (45 ml) miso, to taste
• 3/4 lb (350 g) medium shrimp, peeled
• 2 small zucchini, thinly sliced on a mandolin
• 3 oz (84 g) thinly sliced oyster mushrooms
• 1/2 cup (125 ml) leek greens, finely chopped
• 1/2 teaspoon (2.5 ml) crushed Szechuan peppercorns (optional)
• 1/2 teaspoon (2.5 ml) sambal oelek (or to taste)
• 1 block (300 g/ 3/4 lb) soft tofu, cubed
• Salt and pepper