We came across this dish when Jimmy and I were both off from work and were spending a day at home with the family. Time escaped us and we quickly needed to get a meal ready for the kids. I was surprised with how big of a hit these were. Preston and Chloe took turns between eating them with a spoon or fork, and picking them up using the shell as a spoon and slurping the soup before eating the noodle. 3 bowl refills later, I knew this was something worth sharing.
-Jenny
A delicious noodle dish the kids (and parents) will be excited to slurp down.
| Prep Time | 5 minutes |
| Cook Time | 12 minutes |
| Passive Time | 12 minutes |
| Servings |
people
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Ingredients
- 4 cups water
- 3-4 tablespoons miso paste
- salt
- medium sized shell pasta
Ingredients
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Instructions
- In a saucepan bring water to a boil, lower heat to medium and whisk in miso paste. Because this recipe does not call for dashi or bonito flakes, taste your soup and add a pinch of salt if needed for your taste. Directions for the Shells: Bring a large pot of water to boil. Season water with salt and add ¼ pound of medium sized shells to seasoned boiling water. Cook the shells according to the package directions half way, meaning if the noodles take 12 minutes to al dente cook them for 6. Using a slotted spoon, transfer half cooked noodles to your simmering saucepan of miso soup and finish cooking in the miso. This allows the noodles to gain some of the flavor of the miso without making the broth starchy.
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