probably spring: edamame and shrimp with miso

by Chen

I assume that it is spring now though the weather in LA always turns me down.

Yesterday, my flannel shirt, sweater, and cozy hoodie could hardly make me feel warm.

Today, the sun looked like a yolk, organic and cage-free.

Let’s celebrate the coming of spring in the kitchen.

edamame and shrimp with miso
This is an “out-of-freezer” dish for busy ones. Keeping stacks of frozen ingredients in the freezer is essential to save time and money and be healthy (compare to those take-outs). To me, vegetables and proteins are a stable; sometimes, frozen berries as well.

Makes 1 serving

1/2 cup frozen edamame (I used a mixture of edamama, corn, and red pepper from Trader Joe’s)
6-8 cooked frozen shrimps
1 huge lettuce leaf for serving, optional

1/2 tsp EVOO
1/4 cup low-sodium chicken broth
1 tsp miso
1/4 tsp sesame oil
salt to taste
rice seasoning for sprinkle, optional (It is used in Japanese rice ball and usually made from various aromatic ingredients such as nori, sesame seeds, seafood concentrate. Omitting it doesn’t hurt much.)

Heat EVOO in a saute pan over medium-high heat. Add edamame to the pan. Cook until the skin start to get tender. Stir in the broth and lower the heat to medium-low.

When the broth is reduced to half, add the shrimp. Cover and let it simmer until heat though. Uncover, cook off the remaining liquid. Adjust the salt to taste but be aware that the miso should be salty enough. Turn off the heat and stir in miso and sesame oil.

Serve on the lettuce or with any carbs you like. Sprinkle the rice seasoning on the top if needed.