Miso Hungry for Tasty Soup with Shrimp and Spinach

I made this a few weeks ago when I was trying to figure out how to use some miso that I’ve had in the fridge for a while. And, this recipe did the trick. Very healthy and filling. Next time, I may even add some rice to it.

Miso Soup with Shrimp and Spinach
Adapted from a recipe in Bon Appétit magazine
6 cups low-salt chicken broth
1/4 cup soy sauce
2 tbsp mirin (sweet Japanese rice wine)
1 tbsp minced peeled fresh ginger
1 1/2 cups shredded carrots (about 3 1/2 ounces)
5 tbsp yellow miso (fermented soybean paste) — I used 3 tbsp dark miso paste
1 1/2 pounds uncooked, peeled, deveined small shrimp
2 cups spinach, thick stems removed
3/4 cup thinly sliced green onions
1 tsp hot chili oil
Garnish: Sesame seeds

Bring first 4 ingredients to boil in heavy medium saucepan over medium-high heat. Add carrots. Reduce heat to low; cover and simmer until carrots are crisp-tender, about 3 minutes.

Place miso in medium bowl. Whisk in 1/2 cup hot broth mixture. Return miso-broth mixture to same saucepan. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Bring soup to boil. Turn off heat. Mix in shrimp, spinach, and green onions. Cover and let stand until shrimp are cooked through, about 4 minutes. Stir in chili oil; divide soup equally among 4 bowls, sprinkle with sesame seeds and serve.

***
In other news, the fruitcake is coming along nicely!