Shrimp Soba Bowls! First, make the dressing by combining 1/4 cup white miso, 1/4 cup seasoned rice vinegar, 2 tsp minced garlic, 2 tbsp minced ginger, 2 tbsp lime juice, 1 tbsp mirin, salt, 2 tbsp sesame oil, and 1/3 cup olive oil in a food processor. Pulse until smooth. Chill until ready to use.
Cut your veggies and prep your shrimp. I used sliced radish and a sliced avocado. Drizzle lime juice on the avocado to prevent it from browning. For the shrimp, leave shells on and cut the back open with scissors to remove the vein. Season with salt and pepper. Prepare soba noodles and set aside. While soba is boiling, heat sesame oil and add halved carrots, cut side down. Pan roast until browned and tender and crispy on the edges. Remove from pan and set aside covered with foil to keep warm.
Wipe out pan and heat olive oil and butter over medium high until bubbly and frothy. Add shrimp, cooking in batches so as not to overcrowd the pan. Cook for about 1.5-2 minutes per side. Do not overcook. While shrimp are cooking, bring a small pot of water to boil and add two eggs. Boil for 6 minutes for a nice velvety soft boiled egg.
Arrange all your toppings over divided soba noodles. Top with egg and drizzle with dressing. Woo! It's a lot of parts but the final product is worth it!
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