Shrimp with Miso-Ginger Sauce

sShrimp with Miso-Ginger Sauce
This simple dinner of Shrimp with Miso-Ginger Sauce comes together in a flash.


  • 8 ounces uncooked soba (buckwheat noodles)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons white miso (soybean paste)
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey, divided
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon minced garlic
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 ounces large shrimp, peeled and deveined
  • Cooking spray
  • 4 green onions
  • 2 teaspoons dark sesame oil
  • 1 teaspoon fresh lime juice
  • 1 teaspoon sesame seeds


  1. Cook noodles according to package directions; drain. Rinse with cold water; drain.
  2. Combine parsley, miso, 2 tablespoons water, vinegar, and 1/2 teaspoon honey in a small bowl, stirring with a whisk until smooth.
  3. Combine remaining 1/2 teaspoon honey, ginger, garlic, salt, pepper, and shrimp in a medium bowl; toss to coat.
  4. Heat a grill pan over high heat. Coat pan with cooking spray.
  5. Add shrimp to pan; cook 2 minutes on each side or until done.
  6. Remove shrimp from pan.
  7. Add onions to pan; cook 1 minute on each side or until well marked.
  8. Coarsely chop onions.
  9. Combine noodles, onions, oil, and juice in a medium bowl; toss to coat.
  10. Sprinkle noodle mixture with sesame seeds.
  11. Top noodle mixture with shrimp.
  12. Drizzle miso mixture over shrimp.
  13. Serve with Cucumber and Shaved Carrot Salad

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