Spinach And Shrimp Miso Soup Recipes

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SPINACH AND SHRIMP MISO SOUP



Spinach and Shrimp Miso Soup image

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

6 cups chicken broth or 6 cups vegetable broth (I used the lower sodium broth)
1/4 cup soy sauce (I used the low sodium soy sauce)
2 tablespoons mirin
1 tablespoon ginger, peeled and minced
3 carrots, shredded
5 tablespoons miso
2 lbs small shrimp, peeled
4 cups spinach, trimmed and chopped roughly
1 shallots, chopped or 1/2 cup green onion, sliced
1/2-1 teaspoon chili oil

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 TOFU AND BABY SPINACH



Miso Soup With Tofu and Baby Spinach image

I normally use fresh shiitake for this, as this is a more delicate soup, but if you really wanted a meaty texture you could use rehydrated dried shiitake, as they are far chewier, just be sure to remove the stems.

Provided by drbecca26

Categories     Soy/Tofu

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

6 cups water
1 1/2 cups baby spinach leaves, cut into thin strips
1/2 cup thinly sliced fresh shiitake mushroom
3 tablespoons minced scallions
1 tablespoon tamari
1/3 cup mellow white miso
4 ounces extra firm silken tofu, drained and cut into 1/4-inch dice

Steps:

  • Place the water in a large pot and bring to a boil over high heat. Add the spinach, mushrooms, scallions and tamari.
  • Reduce heat to medium and simmer until the vegetables soften , 3 to 6 minutes. Reduce heat to low.
  • Place about 1/4 cup of the hot soup mixture in a small bowl and add the miso, blending well.
  • Stir the mixture back into the soup, add the tofu and simmer for 2 minutes, being careful not to boil.
  • Taste, adjust the seasonings if needed, and serve hot.

Nutrition Facts : Calories 80, Fat 2.2, SaturatedFat 0.4, Sodium 1132.5, Carbohydrate 10.3, Fiber 2, Sugar 2.8, Protein 5.8

MISO SOUP WITH SHRIMP



Miso Soup With Shrimp image

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

3 cups dashi stock
1/2 cup light miso
1/2 teaspoon sugar
2 small tofu cakes deep fried bean curd, thinly sliced (kamaboko) or 2 small cake, deep fried fish paste thinly sliced (kamaboko)
4 ounces fresh tofu, cut into cubes
2 scallions, chopped
10 large shrimp, cooked and peeled

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

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