Seafood Miso Soup

Recipe by: Hiroko Shimbo | from The Sushi Experience

Cookstr

Course: Main Course

Total Time: Under 1 Hour

Skill Level: Moderate

Cost: Moderate

Photo by: Joseph De Leo

For this soup, I include salmon and shrimp along with diced vegetables to make a full-meal dish. You can create similar flavorful soups using leftover seafood from your sushi preparation.

Yield: Makes 4 servings

INGREDIENTS

Sea salt
20 medium shrimp (31 to 35 count per pound), in shells
¼ pound boned salmon, cut into 1-inch cubes
1 tablespoon vegetable oil
½ cup carrot, cut into ¼-inch cubes
½ cup celery root, cut into ¼-inch cubes
½ cup potato, cut into ¼-inch cubes
½ cup onion, cut into ¼-inch cubes
4 cups dashi (fish stock)
¼ cup Saikyo shiromiso (sweet white miso)
1 tablespoon akamiso (brown miso)
1 teaspoon toban jiang (chile bean sauce)
Freshly ground black pepper

Directions

Bring a medium potful of lightly salted water to a boil, add the shrimp, and cook for 30 seconds. Drain and peel off the shells. Blanch the salmon in the same way and drain.

Heat the vegetable oil in a medium pot, add all the cubed vegetables, and cook over medium-low heat for 1 minute, stirring. Add the dashi and cook, covered, until the vegetables are soft, about 15 minutes. Add the salmon and shrimp and cook for 3 minutes. Add the miso and toban jiang, whisking until it is dissolved.

Serve equal portions of the soup in four soup bowls. Grind some black pepper over the top.