Clear and Savory Lobster Miso Soup
Clear and Savory Lobster Miso Soup
Hearty Lobster Clear Miso Soup Recipe
A delightful clear miso soup infused with the rich, savory flavor of lobster! This recipe uses leftover steamed lobster to create a deeply satisfying and flavorful broth, complemented by fresh vegetables, tender tofu, and chewy rice cakes. A perfect warming soup for any occasion.
Main Ingredients- 1 slice of Daikon radish (approx. 1/4 of a medium radish)
- Steamed or cooked lobster, desired amount (using leftover pieces)
- 1/5 Zucchini
- 2 Rice cakes (tteokguk tteok or garaetteok)
- 1/2 block of Tofu
Seasoning & Others- 2 Tbsp Miso paste
- 1 Tbsp Minced garlic
- 1 Tbsp Salted fermented shrimp (saeu-jeot) for seasoning
- 2 Tbsp Miso paste
- 1 Tbsp Minced garlic
- 1 Tbsp Salted fermented shrimp (saeu-jeot) for seasoning
Cooking Instructions
Step 1
Elevate your miso soup by incorporating leftover steamed lobster! Even small pieces of lobster meat or shells can add a wonderful depth of oceanic flavor to the broth, making this a truly special soup.
Step 2
Begin by preparing the Daikon radish, which adds a clean, refreshing sweetness to the soup. Slice the radish into 0.5cm thick half-moons. Aim for a thickness that offers a pleasant bite.
Step 3
In a pot, combine the sliced Daikon radish with 600ml of water. Bring to a boil over high heat. Let it simmer to allow the radish to release its natural sweetness and flavor into the water.
Step 4
Next, prepare the zucchini by slicing it into 0.5cm thick half-moons, similar to the radish. This ensures they cook evenly.
Step 5
Once the water is boiling vigorously, dissolve 2 tablespoons of miso paste into the broth. You can use a sieve to help break up any clumps for a smoother soup. Add the sliced zucchini, 2 rice cakes, and 1 tablespoon of minced garlic. Stir gently to combine and let it simmer until the rice cakes are tender and the zucchini is cooked through.
Step 6
Cut the tofu into bite-sized cubes, approximately 2-3cm. Carefully add the tofu cubes to the simmering soup.
Step 7
When the soup returns to a gentle boil, reduce the heat to medium-low. Season the soup with 1 tablespoon of salted fermented shrimp (saeu-jeot) for an extra layer of umami and salinity. Finally, add the prepared lobster pieces and let it simmer for another minute or two. If you used garaetteok (longer rice cakes), cut them into manageable pieces (about 3-4cm) before serving. Turn off the heat and enjoy your delicious lobster miso soup!
