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.

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 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.

Seafood Miso Soup

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