Togarashi Miso Noodle Bowl
Serves- 4 Entree Portions
- 2 Qts. low sodium stock, preferably chicken
- 12 oz. udon noodles
- 2 Tbsp canola Oil
- 1 cup sliced mushrooms (preferably oyster, shiitake, crimini or Enokitake)
- 4 cups rough chopped baby Bok choy, loosely packed
- 1 lb. peeled and deveined jumbo (21/25) shrimp
- 1 red pepper, julienne cut
- 1 cup diced snow peas
- 1 cup Greek Island Spice Togarashi Miso Paste
- Fresh cilantro leaves to garnish
COOKING INSTRUCTIONS