Miso Soup Recipe

This miso soup recipe will give you a nourishing soup that's great to eat, quick to make, and can be easily added to everyone's daily eating routines. There's nothing better than homemade!

cook TIME 15 mins
prep TIME 10 mins
total TIME 25 mins

Course: Side DishCuisine: Asian

Servings: 4 servings

Calories: 111 kcal

Author: Tuyet Pham, Luna Regina

Ingredients (13)

3 oz boneless salmon filleted
2 oz raw shrimp whole
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.

Nutrition