Flavorful Shrimp and Vegetable Miso Soup
Flavorful Shrimp and Vegetable Miso Soup
Spicy Shrimp Miso Soup ♡ A Taste That Revives a Lost Appetite!
This is a hearty miso soup made with fresh mantis shrimp (also known as flower shrimp) and an abundance of seasonal vegetables. The combination of a rich broth, tender shrimp meat, and crisp vegetables is exquisite. Experience the magical taste that will have you finishing a bowl of rice in no time! ^^*
Basic Ingredients- Dried Pollack Skin 10 pieces (for dashi broth)
- Water 1 liter (1000ml)
- Onion 1
- Potato 1
- Zucchini 1/2
- Cabbage 1/4
- Napa Cabbage or similar 4 leaves
- Enoki Mushrooms 1 pack
- Firm Tofu 1 block
- Chili Peppers (green or red) 4
- Eggplant 1
- Prepared Mantis Shrimp 8
- Store-bought Miso Soup Paste 1 ladleful (or homemade miso)
Cooking Instructions
Step 1
Pour 1 liter (1000ml) of water into a pot and add 10 pieces of dried pollack skin. Bring to a boil to create a savory and refreshing pollack broth. The pollack skin will lend a deep umami flavor, enhancing the soup’s richness.
Step 2
Once the broth has steeped, remove the pollack skin and strain the broth for a clean taste. This step is key to a clear and refined soup base.
Step 3
Now, let’s prepare the vegetables. Dice the onion (1), potato (1), zucchini (1/2), cabbage (1/4), and napa cabbage leaves (4) into bite-sized cubes of about 1.5cm. Separate the enoki mushrooms by their stems. A variety of vegetables will make the soup even more refreshing and healthy.
Step 4
Cut the firm tofu (1 block) into 1.5cm cubes. Slice the chili peppers (4) diagonally or into rounds. Chop the eggplant (1) into similar-sized pieces for added texture.
Step 5
Rinse the mantis shrimp (8) thoroughly under running cold water. It’s important to wash them well to remove any fishy odor and preserve the fresh shrimp flavor.
Step 6
Add the cleaned mantis shrimp (8) to the prepared pollack broth and bring to a boil. As the shrimp cook, their sweet flavor will infuse into the soup.
Step 7
When the shrimp are partially cooked, add the diced potato (1). The potato will thicken the broth slightly and add a soft texture.
Step 8
Next, add the diced onion (1). The natural sweetness of the onion will dissolve into the broth, adding more depth of flavor.
Step 9
Add the diced zucchini (1/2). Zucchini can become mushy if overcooked, so add it at the right moment.
Step 10
Add the napa cabbage leaves (4) for a pleasant crunch and let them simmer together.
Step 11
Add the eggplant (1) and cook until tender, offering a soft texture.
Step 12
Finally, add the enoki mushrooms (1 pack) and cook briefly. Enoki mushrooms cook very quickly, so avoid overcooking them.
Step 13
Now it’s time to dissolve the miso paste, the key ingredient for the broth’s flavor. Add a generous ladleful of store-bought miso soup paste or homemade miso. Adjust the seasoning to your taste.
Step 14
Stir the miso paste into the broth until it’s fully dissolved and there are no lumps. This ensures a clean and consistent soup flavor.
Step 15
Add the chili peppers (4) for a touch of spiciness and simmer for a little longer. If you prefer more heat, you can use chili peppers like Cheongyang peppers.
Step 16
Finally, add the diced firm tofu (1 block) and cook gently. Stir carefully to prevent the tofu from breaking apart.
Step 17
Your delicious and heartwarming Shrimp Miso Soup, with all ingredients harmoniously blended, is now complete! Enjoy it with a bowl of rice.
