Shrimp And Tofu Noodle Soup - cooking recipe

Ingredients

5 oz rice noodles
6 cups water
4 (1/2 oz) instant miso soup packets
1 lb raw medium king shrimp, peeled, deveined, tails on
10 oz firm tofu, cubed
2 None green onions, finely sliced

Preparation

Cook rice noodles in a large saucepan of boiling water following packet instructions, until tender. Drain well.
Meanwhile, combine water and instant miso soup in a medium saucepan. Bring to a boil on high.
Add shrimp. Simmer, 2-3 minutes, until shrimp turn pink and are cooked through.
Divide noodles, tofu and shrimp between serving bowls. Ladle hot miso soup over noodles. Scatter with green onions to serve.