Japanese shrimp and miso soup
3
Point(s)
Total Time
22 min
Prep
15 min
Cook
7 min
Serves
2
Difficulty
Easy
Miso soup is a classic, well-loved soup with a savory, flavorful broth finished with thinly sliced scallion. There are many varieties. This one incorporates shrimp, shiitake mushrooms, and vermicelli noodles. Miso, fermented soybean paste, is a mainstay of Japanese cuisine. White miso has a delicate flavor and is usually used to flavor soups and sauces. Yellow miso is the variety most often used in cooking, while red miso has the richest flavor. After opening miso, store it sealed in an airtight container in the refrigerator. Ethnic grocery stores and wine shops carry Shaoxing wine: an inexpensive wine frequently used in Asian cooking.
Ingredients
Vegetable oil
1 tsp
Dried shiitake mushroom(s)
3½ oz, package fresh, stems discarded and caps sliced
Garlic
1 medium clove(s), minced
Ginger root
1 tsp, fresh, peeled and grated
Miso
1½ tsp, red
Canned chicken broth
14 oz, reduced-sodium
Uncooked vermicelli
½ oz, or capellini
Uncooked shrimp
½ pound(s), Jumbo, peeled and deveined
Fresh tomato(es)
1 small, diced
Sake
3 Tbsp, or Chinese Shaoxing cooking wine
Uncooked scallion(s)
1 Tbsp, thinly sliced