Japanese miso soup with shrimps
Last Updated on
ingredients
2 liters dashi broth (fish soup base) 3 pcs kombu seaweed 250 g mushroom mixture 100 g seaweed 2 tbsp fish sauce 20 pcs peeled shrimps 1 packet silk tofu (silken tofu) 3 tbsp miso paste
decoration
1 bunch spring onions 4 tbsp light sesame
progress in the video above
1.
Pour the previously prepared dashi broth and kombu seaweed into a large pot, bring to a boil
2.
Add the mix of fresh or frozen mushrooms and seaweed that you have chopped. Cook for 8-10 minutes depending on the type of mushrooms.
3.
Season with fish sauce to taste.
4.
Add peeled shrimp and diced silken tofu. Cook for 2-3 minutes – the prawns are done very quickly.
5.
Reduce the heat so the soup doesn’t cook any more and strain the miso paste through a sieve. This must not be cooked anymore, as we would lose all the important health benefits of the fermentation.
6.
Set aside and serve.
7.
On the plate, sprinkle the soup with more light sesame seeds and sliced spring onions.
