Seafood Miso Soup Recipe

Name: Seafood Miso Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sea salt; 20 medium shrimp (31 to 35 count per pound), in shells; 1/4 pound boned salmon, cut into 1-inch cubes; 1 tablespoon vegetable oil; 1/2 cup carrot, cut into 1/4-inch cubes; 1/2 cup celery root, cut into 1/4-inch cubes; 1/2 cup potato, cut into 1/4-inch cubes; 1/2 cup onion, cut into 1/4-inch cubes; 4 cups dashi (fish stock); 1/4 cup Saikyo shiromiso (sweet white miso); 1 tablespoon akamiso (brown miso); 1 teaspoon toban jiang (chile bean sauce); Freshly ground black pepper

Servings: persons

Sea salt
20 medium shrimp (31 to 35 count per pound), in shells
1/4 pound boned salmon, cut into 1-inch cubes
1 tablespoon vegetable oil
1/2 cup carrot, cut into 1/4-inch cubes
1/2 cup celery root, cut into 1/4-inch cubes
1/2 cup potato, cut into 1/4-inch cubes
1/2 cup onion, cut into 1/4-inch cubes
4 cups dashi (fish stock)
1/4 cup Saikyo shiromiso (sweet white miso)
1 tablespoon akamiso (brown miso)
1 teaspoon toban jiang (chile bean sauce)
Freshly ground black pepper

1
Bring a medium potful of lightly salted water to a boil, add the shrimp, and cook for 30 seconds.
2
Drain and peel off the shells.
3
Blanch the salmon in the same way and drain.
4
Heat the vegetable oil in a medium pot, add all the cubed vegetables, and cook over medium-low heat for 1 minute, stirring.
5
Add the dashi and cook, covered, until the vegetables are soft, about 15 minutes.
6
Add the salmon and shrimp and cook for 3 minutes.
7
Add the miso and toban jiang, whisking until it is dissolved.
8
Serve equal portions of the soup in four soup bowls.
9
Grind some black pepper over the top.

540

kcal

Calories

Fat

Carbs

103

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 13 ingredients. The key ingredients include: Sea salt, 20 medium shrimp (31 to 35 count per pound), in shells, 1/4 pound boned salmon, cut into 1-inch cubes, 1 tablespoon vegetable oil, and more.

Yes, Seafood Miso Soup 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!

Seafood Miso Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions