|
|
|
Miso Soup with Shrimp Recipe
|
|
|
4
Reviews
|
|
By:
Vivian Black
|
|
Miso Soup with Shrimp Recipe uses vegetable oil, mushrooms, garlic, ginger, miso, chicken broth, pasta, and shrimp in creating this delightfully flavorful Japanese miso soup recipe.
|
INGREDIENTS
|
|
1 tsp vegetable oil
|
|
3 1/2 oz dried skiitake mushrooms, stems discarded, caps sliced
|
|
1 clove garlic, minced
|
|
1 tsp fresh ginger, peeled and grated
|
|
1 1/2 tsp red miso
|
|
14 fl oz chicken broth
|
|
1/2 oz uncooked vermicelli or capellini
|
|
1/2 lb. jumbo shrimp, peeled and deveined
|
|
1 small tomato, diced
|
|
3 tbsp sake, or Chinese Shaoxing cooking wine
|
|
1 tbsp scallions
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Heat the oil in a medium saucepan over medium heat. Add mushrooms and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the garlic and ginger and cook, stirring, until fragrant, about 30 seconds.
|
|
|
|
2:
Add the miso, mashing it in; gradually add the broth and bring to a simmer.
|
|
|
|
3:
Stir in the vermicelli, separating the strands with a fork, then stir in the shrimp, tomato, and sake. Return to a simmer and cook until the pasta is just tender and the shrimp are just opaque in the center, 2–3 minutes. Stir in the scallion just before serving.
|
|
|
|
4:
Yields 1 3/4 cups per serving.
|
|
|
|
Print Preview
|
Rate This Recipe
|
|