Japanese shrimp and miso soup

Total Time
22 min
15 min
7 min
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.


Vegetable oil

1 tsp

Dried shiitake mushroom(s)

3½ oz, package fresh, stems discarded and caps sliced


1 medium clove(s), minced

Ginger root

1 tsp, fresh, peeled and grated


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


3 Tbsp, or Chinese Shaoxing cooking wine

Uncooked scallion(s)

1 Tbsp, thinly sliced


  1. Heat the oil in a medium saucepan over medium heat. Add mushrooms and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the miso, mashing it in; gradually add the broth and bring to a simmer.
  2. Stir in the vermicelli, separating the strands with a fork, then stir in the shrimp, tomato, and sake. Return to a simmer and cook until the pasta is just tender and the shrimp are just opaque in the center, 2–3 minutes. Stir in the scallion just before serving. Yields 1 3/4 cups per serving.