Miso Soup Recipe
- cook TIME 15 mins
- prep TIME 10 mins
- total TIME 25 mins
Ingredients (13)
- 2 oz raw shrimp whole
- 3 oz boneless salmon filleted
- 2/3 tbsp dried seaweed
- 3 oz soft tofu cubed
- 2 oz carrot cubed
- 3/4 tbsp red miso paste
- 1/2 tsp ground black pepper
- 3 cups unsalted chicken broth
- 2 tbsp leek chopped
- 1 tsp ginger grated
- 1/2 tbsp sake
- 2/3 tbsp olive oil
- 2 tsp sesame seeds
INSTRUCTIONS
Rinse, peel, and devein 2 oz shrimp. Set aside.
Soak 2/3 tbsp dried seaweed in cold water for 5 minutes. Drain after it fully expands. Set aside.
In a saucepan, heat 2/3 tbsp olive oil over medium heat. Stir-fry 1 tsp ginger and 2 oz carrots in a couple of minutes.
Pour 3 cup chicken broth into the saucepan and bring it to a boil.
Add 3/4 tbsp miso paste. Whisk to get the clumps out, until it's completely dissolved.
Continue to add the shrimp, 3 oz salmon, and the fully expanded seaweed to the saucepan. Let it cook for 1 minute.
Turn the heat down to low, add 3 oz tofu and 1/2 tbsp sake. Let simmer for a minute.
Turn off the heat. Sprinkle 1/2 tsp ground black pepper, 2 tsp sesame seeds, and 2 tbsp leek on top.
Serve hot.