Name: Miso Soup with Shrimp and Watercress
Yield: Makes 4 servings
Ingredients: 3 14 1/2-ounce cans low-salt chicken broth; 1/4 cup soy sauce; 2 tablespoons mirin (sweet Japanese rice wine); 1 tablespoon minced peeled fresh ginger; 1 1/2 cups shredded carrots (about 3 1/2 ounces); 5 tablespoons yellow miso (fermented soybean paste); 1 1/2 pounds uncooked peeled deveined small shrimp; 2 cups watercress, thick stems removed; 3/4 cup thinly sliced green onions; 3/4 teaspoon hot chili oil

Mirin, miso paste, and hot chili oil are all available at Asian markets and in the Asian foods section of some supermarkets. Serve with: Steamed, salted edamame, and cold soba noodles with a peanut dressing.

Market tip:

Purchase peeled and deveined shrimp at the supermarket; it saves preparation time and makes cleanup easier.

Recipe notes

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