Miso Seafood Stew Recipe

Name: Miso Seafood Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 quarter-size pieces fresh ginger; 1 strip kombu kelp*, about 1/4 oz.; 1/2 cup loosely packed bonito flakes (katsuobushi)*; 1 large leek, white and pale green parts only, sliced and rinsed well; 2 medium carrots, peeled and cut into 2-in. matchsticks; 1 1/2 pounds black cod or Pacific halibut, cut into 1 1/2-in. pieces; 3/4 pound medium sea scallops (15 to 16 per lb.); 3/4 pound medium shrimp (26 to 30 per lb.), peeled, tails left on if you like; 1/2 cup shiro (sweet white) miso; 1/2 cup lager (preferably Longboard); Lemon zest (optional); Thinly sliced shiso leaf* (optional)

Servings: persons

4 quarter-size pieces fresh ginger
1 strip kombu kelp*, about 1/4 oz.
1/2 cup loosely packed bonito flakes (katsuobushi)*
1 large leek, white and pale green parts only, sliced and rinsed well
2 medium carrots, peeled and cut into 2-in. matchsticks
1 1/2 pounds black cod or Pacific halibut, cut into 1 1/2-in. pieces
3/4 pound medium sea scallops (15 to 16 per lb.)
3/4 pound medium shrimp (26 to 30 per lb.), peeled, tails left on if you like
1/2 cup shiro (sweet white) miso
1/2 cup lager (preferably Longboard)
Lemon zest (optional)
Thinly sliced shiso leaf* (optional)

1
Bring 4 cups water, the ginger, and kombu to a boil in a large, wide pot. Reduce heat and simmer, covered, 4 minutes. Turn off heat, sprinkle in bonito flakes, and let sit 3 minutes (flakes will sink). Strain broth through a cheesecloth-lined fine-mesh strainer into a bowl.
2
Rinse pot, then pour in broth. Add leek and carrots. Bring to a simmer and cook 2 minutes. Add black cod and scallops; simmer 1 minute. Add shrimp and cook 2 minutes more.
3
Whisk miso with lager in a small bowl. Remove stew from heat and carefully stir in miso mixture. Serve with lemon zest and shiso for topping if you like.
4
*Find kombu, a large seaweed sold dried, and bonito flakes with the Asian ingredients at well-stocked supermarkets and at natural-foods or Japanese markets. Find shiso, an aromatic herb, at Japanese markets and some farmers' markets.
5
Note: Nutritional analysis is per serving.

181

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 quarter-size pieces fresh ginger, 1 strip kombu kelp*, about 1/4 oz., 1/2 cup loosely packed bonito flakes (katsuobushi)*, 1 large leek, white and pale green parts only, sliced and rinsed well, and more.

Yes, Miso Seafood Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Miso Seafood Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions