Poached Shrimp in a Miso Broth with Cellophane Noodles Recipe

Name: Poached Shrimp in a Miso Broth with Cellophane Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 -ounce konbu (kelp), about 2 or 3 squares; 4 cups water; 1/2 cup katsuobushi (dried bonito flakes); 3/4 cup thinly sliced shiitake mushroom caps; 2 teaspoons soy sauce; 3 tablespoons saikyo (sweet white miso); 2 tablespoons akamiso (brown miso); 3 tablespoons finely sliced scallions; 1 pound medium shrimp, peeled and deveined; 1 teaspoon salt; 1/2 teaspoon freshly ground white pepper; 1/2 pound cellophane noodles, reconstituted in warm water

Servings: persons

1/3 -ounce konbu (kelp), about 2 or 3 squares
4 cups water
1/2 cup katsuobushi (dried bonito flakes)
3/4 cup thinly sliced shiitake mushroom caps
2 teaspoons soy sauce
3 tablespoons saikyo (sweet white miso)
2 tablespoons akamiso (brown miso)
3 tablespoons finely sliced scallions
1 pound medium shrimp, peeled and deveined
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/2 pound cellophane noodles, reconstituted in warm water

1
In a large saucepan, combine the konbu and water and heat over medium-low heat almost to the boiling point.
2
Remove the konbu just before the mixture comes to a boil and discard.
3
Add the bonito flakes and allow to steep for 10 seconds, or just until the mixture comes to a boil.
4
Turn off the heat and skim any foam that has come to the surface of the liquid.
5
Allow the mixture to stand for 2 minutes, then strain through a fine mesh sieve or cheesecloth.
6
Discard bonito flakes and return the dashi to the saucepan over low heat.
7
Add the mushrooms to the dashi and allow to steep over low heat until the mushrooms are softened, about 10 minutes.
8
Stir in the soy sauce, white and brown miso and scallions and combine well.
9
Season the shrimp with the salt and white pepper, add to the soup and continue to cook until just cooked through, 2 to 3 minutes.
10
Divide the noodles evenly among the bowls; pour the miso and shrimp over the noodles.
11
Serve immediately.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1/3 -ounce konbu (kelp), about 2 or 3 squares, 4 cups water, 1/2 cup katsuobushi (dried bonito flakes), 3/4 cup thinly sliced shiitake mushroom caps, and more.

Yes, Poached Shrimp in a Miso Broth with Cellophane Noodles 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.

Poached Shrimp in a Miso Broth with Cellophane Noodles

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