Miso soup with shrimps and veggies

miso paste

🥗Healthier: white miso

💰Cheaper: soybean paste

White miso is lower in sodium, while soybean paste can be more budget-friendly.

tofu

🥗Healthier: silken tofu

💰Cheaper: firm tofu

Silken tofu is lower in calories, while firm tofu is often less expensive.

Start by gathering all the ingredients: miso, shrimp, fresh bean sprouts, fresh mushrooms, fresh ginger, garlic, celery, carrots, scallions, onions, and red pepper.

Heat roasted peanut oil in a pan.

Add onions and celery to the pan and sauté for a couple of minutes until they sweat and release flavor.

Add carrots, garlic, red pepper, and bean sprouts to the pan and raise the flame, sautéing for a few more minutes.

Add 1 quart of cold water to the sautéed vegetables.

Bring the water to a boil, then lower the heat and let it simmer until the carrots and celery are tender, adjusting for your preferred texture.

Add 1 teaspoon of tamari and a drop of hot sauce to the soup for flavor.

After about 10 minutes of simmering, taste the soup to check the flavor balance.

If desired, mix 1 tablespoon of cornstarch with 1 tablespoon of water in a cup, then drizzle it into the soup while stirring to thicken slightly, if preferred.

Add the shrimp to the soup and cook for about 1 minute until they are done.

Turn off the heat and add 1 tablespoon of miso, stirring to combine without boiling the soup afterward.

Add scallions to the soup before serving and taste for seasoning, adjusting with more tamari or sea salt if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens