- 1 jar of chicken bone broth
- 250ml water
- 30 grams of miso paste
- 200 grams bean sprouts
- 200 grams julienne carrot
- 200 grams white mushrooms
- 200 grams shiritaki noodles (or ramen noodles)
- 15 ml olive oil
- 100 grams wok shrimp
- 1 garlic clove
- Pinch of chili flakes
- 2 eggs
- Salt and pepper to taste
- Fresh parsley to taste
Heat the chicken bone broth with the water. Add the miso paste, bean sprouts, julienne carrot and sliced mushrooms.
Rinse the shiritaki noodles under lukewarm water for 2 minutes and then add it to the chicken bone broth. If you use regular ramen noodles, follow the preparation method as stated on the package. Season the miso soup to taste with salt and pepper
Heat the olive oil in another pan and season with 1 chopped garlic clove and a pinch of chili flakes. Fry the wok shrimp in this until they are cooked.
Meanwhile, boil water in another pan for the eggs. Boil the eggs for 7 to 8 minutes for a semi-soft yolk.
Serve the miso soup with the shrimps, an egg cut in half and fresh parsley.
Melanie | KETO lifestyle
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FOR THIS RECIPE MELANIE USED
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