Miso Soup With Shrimp And Watercress Recipes
SPINACH AND SHRIMP MISO SOUP
This quick simple-to-make soup is clock full of shrimp and spinach. The only time consuming part of making this is peeling all the shrimp (which isn't included in the prep time but takes about 30 - 45 minutes). Recipe adapted from Bon Appetit (September 2004)
Provided by ellie_
Categories Spinach
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, place first four ingredients (broth- ginger) and bring to a boil over medium-high heat.
- Add carrots and reduce heat to low and simmer for 5 minutes.
- Place miso in a bowl and whisk in 1/2 cup of the hot broth.
- Return all to pan.
- Return to a boil and add shrimp, spinach and shallot (or green onion).
- Simmer for 5 minutes or until shrimp is pink.
- Stir in chili oil and remove from heat.
MISO SOUP WITH SHRIMP
The Frugal Gourmet On Our Immigrant Ancestors - Jeff Smith Copyright 1990. Japanese. Made to be drunk from the bowl, no spoons.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the stock according to instructions on the package.
- Bring to a simmer and stir in the miso with a whisk.
- Add the sugar, fried bean curd and fresh bean curd.
- Divide into 5 bowls and add the scallions and shrimp.
Nutrition Facts : Calories 30.5, Fat 1, SaturatedFat 0.1, Cholesterol 23.2, Sodium 107, Carbohydrate 1.4, Fiber 0.2, Sugar 0.7, Protein 4.1
MISO SOUP WITH WATERCRESS
Categories Soup/Stew Bean Fish Leafy Green Mushroom Stew Quick & Easy Low/No Sugar Wheat/Gluten-Free Dinner Lunch Healthy
Yield 4 people
Number Of Ingredients 6
Steps:
- Heat the water in a small soup pot. When the bubbles form around the edge, add the bonito. Turn the heat down and simmer for 2 minutes. Turn off the heat and let the broth sit for 5 minutes. Add the shiitakes and wakame to the broth and simmer over low heat for 20 minutes. Remove the shiitakes and wakame. Discard the thick stems from the mushrooms, thinly slice the caps, and slip them back into the broth. Chop the wakame into small pieces, discarding any thick pieces of stem, and return to the pot. In a small bowl, combine the miso paste with a bit of broth and whisk to blend. Pour the mixture back into the pot and let the soup simmer, being careful not to let it boil. Add the watercress at the last minute just to wilt it, and serve.
MISO-HONEY SHRIMP STIR FRY
Miso is a fermented soy bean paste that is loaded with all things savory, sweet, and deliciously right about East Asian cuisine. I know it may feel a bit like an over-commitment when you pick up that tub from the grocery store, but go with me on this one. The further down the miso rabbit hole you dig, the more you'll wonder just how it is you got so far, for so long, without it.
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together the miso, honey, soy sauce and sriracha. Set aside.
- Place a large skillet over high heat with the oil. Add the shrimp to the skillet and stir-fry until the shrimp just begin to turn pink, 2 to 3 minutes. Add the garlic, bell pepper, carrots and snow peas to the pan and continue stir-frying until the vegetables just begin to tenderize, about 1 minute. Add the reserved sauce to the skillet and stir-fry until the shrimp is cooked through and the sauce has thickened, 2 to 3 minutes.
- Adjust the seasoning with soy sauce and sriracha. Serve the stir-fry over the steamed rice garnished with the bean sprouts.
MISO SOUP WITH SHRIMP AND WATERCRESS
Categories Soup/Stew Shrimp Summer Watercress Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Bring first 4 ingredients to boil in heavy medium saucepan over medium-high heat. Add carrots. Reduce heat to low; cover and simmer until carrots are crisp-tender, about 3 minutes.
- Place miso in medium bowl. Whisk in 1/2 cup hot broth mixture. Return miso-broth mixture to same saucepan. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
- Bring soup to boil. Turn off heat. Mix in shrimp, watercress, and green onions. Cover and let stand until shrimp are cooked through, about 4 minutes. Stir in chili oil; divide soup equally among 4 bowls and serve.
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- Submerge noodles in broth, arranging them across the bottom of the pot, cover and simmer until noodles are somewhat tender, 4 to 5 minutes.
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- Using a ladle, take about half a cup of hot water from the pot and pour into a bowl. Stir in the miso paste until smooth.
- Dump the mixture of dried mushrooms, seaweed and vegetables into the pot. Cover and simmer for five minutes.
MISO SOUP WITH WATERCRESS RECIPE | GOOP
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Servings 4Category Detox & Cleanse Recipes
- Heat the water in a soup pot until bubbles form around the edge, then add the bonito flakes. Lower the heat and simmer for 2 minutes. Then turn off the heat and let the broth sit for 5 minutes.
- Strain the broth into a clean pot, discarding the bonito flakes. Add the mushrooms and wakame to the broth, then simmer over low heat for 20 minutes.
- Remove the wakame and mushrooms. Discard the thick stems from the mushrooms; thinly slice the caps and return them to the pot. Chop the wakame into small pieces, discarding any thick pieces of stem, and return it to the pot.
- In a small bowl, combine the miso paste with a bit of the broth and whisk to combine. Pour the miso mixture into the pot and bring the broth to a simmer, being careful not to let it boil.
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MISO SOUP WITH NOODLES AND SHRIMP RECIPE | EAT SMARTER USA
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Cuisine Asian, JapaneseTotal Time 20 minsServings 2
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Cuisine JapaneseCategory AppetizersServings 2Total Time 22 mins
- 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.
- 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.
MISO SOUP WITH SHRIMP AND WATERCRESS RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (5)Servings 4
- Bring first 4 ingredients to boil in heavy medium saucepan over medium-high heat. Add carrots. Reduce heat to low; cover and simmer until carrots are crisp-tender, about 3 minutes.
- Place miso in medium bowl. Whisk in 1/2 cup hot broth mixture. Return miso-broth mixture to same saucepan. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.
- Bring soup to boil. Turn off heat. Mix in shrimp, watercress, and green onions. Cover and let stand until shrimp are cooked through, about 4 minutes. Stir in chili oil; divide soup equally among 4 bowls and serve.
SHRIMP WITH MISO-GINGER SAUCE RECIPE | MYRECIPES
From myrecipes.com
4/5 (2)Calories 323 per servingServings 4
- Combine parsley, miso, 2 tablespoons water, vinegar, and 1/2 teaspoon honey in a small bowl, stirring with a whisk until smooth.
- Combine remaining 1/2 teaspoon honey, ginger, garlic, salt, pepper, and shrimp in a medium bowl; toss to coat. Heat a grill pan over high heat. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan. Add onions to pan; cook 1 minute on each side or until well marked. Coarsely chop onions. Combine noodles, onions, oil, and juice in a medium bowl; toss to coat. Sprinkle noodle mixture with sesame seeds. Top noodle mixture with shrimp. Drizzle miso mixture over shrimp.
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From thedailymeal.com
Cuisine JapaneseTotal Time 55 minsCategory Entrees, Soups/StewsCalories 156 per serving
- Add 2 quarts of water and the kombu to a large pot; let it soak for 30 minutes, then bring to a simmer for 10 minutes over medium-low heat. Remove the kombu from the water and discard, then take a cup of water from the pot and set aside. Add the soy sauce, sake, rice wine vinegar, Sriracha, and ginger to the remaining water and increase the heat to medium.
- Meanwhile, whisk the miso paste into the reserved water until smooth, then pour the mixture into the pot and let everything cook for another 5 minutes. While the soup is cooking, sauté half of the scallions in a tiny bit of oil until crispy, then set aside.
- Add the tofu, mushrooms, kale, and cooked scallions to the pot and cook just until everything is warmed through. Ladle the soup into bowls and garnish with remaining fresh scallions.
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- Put the stock in a large saucepan and bring to the boil, reduce the heat and stir in the miso paste, sesame oil and soy sauce.
- Add the noodles and beef. Simmer for 2-3 minutes or until the noodles are tender. Remove from the heat and add the watercress and lime juice.
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