Quick Shrimp Miso Soup
This is our super simple miso choice for a Japanese Breakfast. You can cook it while waiting for your rice to beep ready or just make it day before and have it in your fridge for one week or so (if you’ll restrain yourself from devouring it… I think it’s inposhibiru インポシブル ^^) . Anyhoo…
It’s more on a sweet and oceany side (from delicate white miso and ton of seaweed), it’s great for people thinking that red or black miso is too salty for them. Oh and of course you can always modify the quantity of your miso, but for me… well I’m a salty old b… black-haired miso lover so I like big amount of it in every soup, no matter the color bc all colors are nyantastic 😺💙🌈
You can use fresh or frozen shrimp, we sadly can only have second option so frozen it is. But remember not to overcook them beacause they’ll turn out rubbery and hard. The time depends on what kind of shrimp you use frozen/fresh? and big/medium/small? For large frozen ones it’s only 1-2 minutes but you can always look for visual cues: curled in C shape, pinkish and opaque meat. Mine well… wasn’t perfect, but… the important thing is to keep cooking, learning and having fun! 😺💙
Preparation time: 15-20 minutes
Serving: about 7 cups
Ingredients
Water - 7 cups
Instant Katsuo Dashi (Bonito Stock) - 2 bags
Konbu (kombu) - 7 pieces
Wakame - 1 tbsp
Hijiki - some (a small happy bundle? ^^)
Shrimps Large 31/40 - 100g
White Miso (Saikyou Shiro Miso) - 4 tbsp
Preparation
Take a pot (2l), turn on medium heat and add water.
Add instant bonito stock and mix it well.
Add konbu cut into small pieces and other seaweed.
Wait until it starts to boil, then reduce to small heat.
Add your shrimp and boil 1-2 minutes. Remember to skim all the scum from the surface of the soup and toss it out.
When shrimp are done turn off the heat.
Add miso using mesh strainer to dissolve it quicker.
Enjoy meaowlicious shrimp miso soup ^^
IMPORTANT TO REMEMBER
Never boil the miso, it will lose it’s umami flavour.
Look at your shrimp - opaque, pinkish flesh and curled in perfect C-shape - they’re ready!
Skim out all the scum, it can add bitterness to your soup or in meaty soups little chunks of proteins.
ADDITIONAL NOTES
You can make it beforehead and refridgerate it up to one week. If you can ^^ I dare you!
You can modify amount of any ingredients to your liking duh! ^^
Bla bla talk for goodbay
So… yes, if you didn’t notice I’m prone to some bla bla digressions and a bit of crazy humor. I hope you’ll find it as meowmazing as our meowlicious Shrimp Miso Soup ^^ I often cook as I please and have a problem with specifying the amount of ingredients used in my recipes. I just toss things to my couldron and the voices tell me when to stop (e.g. “stop this madness, you have enough of miso gurl!”). Thanks to gods we have cameras now and we can film it... If we remember to push the record button of course. Anyhoo… This recipe was made just this wicked kind of way and luckily I didn’t turn green after. Others were fine too by the way. This miso is really our favourite kind of miso for Japanese Breakfast, because it’s quick, simple, with all ingredients on hand and Peter doesn’t complain about saltiness of my creation. Can you even make it too salty with this white miso?? Who knows… See ya soon my Cat Friends!!! Muhahaha! 🧹🧙♀️
Shrimp Miso Soup
Ingredients
Instructions
- Take a pot (2l), turn on medium heat and add water.
- Add instant bonito stock and mix it well.
- Add konbu cut into small pieces and other seaweed.
- Wait until it starts to boil, then reduce to small heat.
- Add your shrimps and boil for 1-2 minutes. Remember to skim all the scum from the surface of the soup and toss it out.
- When shrimps are done turn off the heat.
- Add miso using mesh strainer to dissolve it quicker.
- Enjoy meaowlicious shrimp miso soup ^^
