If you haven’t checked out the blog Becoming Betty, please do (especially if you love Trader Joe’s). Brenda reviews everything Trader Joes. Reading her miso broth review, I had to try it as it sounded perfect on these cold spring nights. Bon Appétit.
- 1 zucchini
- 1 carton of Trader Joe’s Miso Ginger Broth
- 1 baby bok choy
- 1 pound of shrimp
- 1 cap full of Herb Farm NW: Market Fish
- 1 tsp fresh ginger
- 2 eggs
- 2 green onions
Preparation: Pour miso broth in pot, grate in fresh ginger, add sliced green onions, and bring broth to a boil. While broth is simmering, julienne zucchini and cut the end of the head of bok choy. Roll the leaves together and cut into strips. Add the bok choy and zucchini to broth and cook for five minutes or until stems are starting to be tender. Season shrimp with one cap full of Herb Farm NW: Market Fish and add to pot. Simmer for four to six minutes. In separate pot, poach egg by add a small dash of wine (you can substitute vinegar if you like) to a pan of steadily simmering water. Crack eggs individually into wine. Cook eggs until whites are completely set and yolks begin to thicken but are not hard, three to five minutes. Ladle soup in bowls. Lift eggs from wine with slotted spoon. Serve immediately on top of soup.