Seafood Miso Soup

Name: Seafood Miso Soup
Cuisine: Japanese
Ingredients: 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; Sea salt; 20 medium shrimp (31 to 35 count per pound), in shells; 4 cups dashi (fish stock); ¼ cup Saikyo shiromiso (sweet white miso); ¼ cup Saikyo shiromiso (sweet white miso); 1 tablespoon akamiso (brown miso); 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); Freshly ground black pepper; 1 teaspoon toban jiang (chile bean sauce); 1 teaspoon toban jiang (chile bean sauce); 1 tablespoon akamiso (brown miso)

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

Kaisen miso-shiru 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.

Ingredients

Sea salt
20 medium shrimp (31 to 35 count per pound), in shells
¼ pound

Asia
Japan
Fish course
Pescatarian
Gluten-free
Soup
Leftovers

Method

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.

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 s