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Seafood Miso Soup Recipe

Course: Main Course
Total Time: Under 1 Hour
Skill Level: Moderate
Cost: Moderate
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Seafood Miso Soup

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

  • 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


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.

© 2006 Hiroko Shimbo

Editor's Note

Nutritional information does not include fish stock. For nutritional information on fish stock, please follow the link above.


Nutrients per serving (% daily value)

202kcal (10%)
895mg (37%)
9g (14%)
1g (7%)
61mg (20%)
151mcg RAE (5%)
9mg (16%)
51mg (5%)
2mg (10%)

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