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Shrimp miso soup
Cooked with fresh shrimps and half a packet of dried shiitake, wakame, turnip and carrot from Takashimaya in Osaka, this shrimp miso soup serves six people.
Course
Soup
Cuisine
Japanese
Prep Time
2
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
12
minutes
minutes
Servings
6
people
Author
Connie Veneracion
Ingredients
12 to 18
shrimps
shelled and deveined (500 to 600 grams before cleaning and trimming)
1
tablespoon
fish sauce
2
tablespoons
miso paste
(I used brown)
1
handful
mixed dried mushroom, seaweed and vegetables
3
tablespoons
dashi granules
Instructions
Place the shrimps in a shallow bowl and drizzle the fish sauce over them. Toss lightly.
Heat about six cups water in a pot and bring to the boil.
Using a ladle, take about half a cup of hot water from the pot and pour into a bowl. Stir in the miso paste until smooth.
Dump the mixture of dried mushrooms, seaweed and vegetables into the pot. Cover and simmer for five minutes.
Turn up the heat to high. Add the shrimps to the vegetables and cook until they change color, about two minutes.
Drizzle the dashi granules into the pot. Stir.
Turn off the heat. Pour in the diluted miso paste. Stir.
Serve the shrimp miso soup immediately.