Seafood Miso Soup

Seafood Miso Soup

This image courtesy of Joseph DeLeo For this soup, I include salmon and shrimp along with diced vegetables to make a full-meal dish. You can create similar flavorful soups using leftover seafood from your sushi preparation. Makes4 servings CostModerate Total Timeunder 1 hour One Pot MealYes OccasionBuffet, Casual Dinner Party Recipe Coursemain course Dietary Considerationdiabetic,…

recipe image

This image courtesy of Joseph DeLeo

For this soup, I include salmon and shrimp along with diced vegetables to make a full-meal dish. You can create similar flavorful soups using leftover seafood from your sushi preparation.

Makes4 servings

CostModerate

Total Timeunder 1 hour

One Pot MealYes

OccasionBuffet, Casual Dinner Party

Recipe Coursemain course

Dietary Considerationdiabetic, egg-free, gluten-free, healthy, lactose-free, low calorie, peanut free, tree nut free

Mealdinner, lunch

Taste and Texturelight, salty, savory, spiced, tangy, umami

Type of Dishfish soup, hot soup, soup

Ingredients

  • Sea salt
  • 20 medium shrimp (31 to 35 count per pound), in shells
  • ¼ pound boned salmon, cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • ½ cup carrot, cut into ¼-inch cubes
  • ½ cup celery root, cut into ¼-inch cubes
  • ½ cup potato, cut into ¼-inch cubes
  • ½ cup onion, cut into ¼-inch cubes
  • 4 cups dashi (fish stock)
  • ¼ cup Saikyo shiromiso (sweet white miso)
  • 1 tablespoon akamiso (brown miso)
  • 1 teaspoon toban jiang (chile bean sauce)
  • Freshly ground black pepper

Instructions

  1. Bring a medium potful of lightly salted water to a boil, add the shrimp, and cook for 30 seconds. Drain and peel off the shells. Blanch the salmon in the same way and drain.

  2. Heat the vegetable oil in a medium pot, add all the cubed vegetables, and cook over medium-low heat for 1 minute, stirring. Add the dashi and cook, covered, until the vegetables are soft, about 15 minutes. Add the salmon and shrimp and cook for 3 minutes. Add the miso and toban jiang, whisking until it is dissolved.

  3. Serve equal portions of the soup in four soup bowls. Grind some black pepper over the top.

2006 Hiroko Shimbo

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