Miso Soup With Shrimp And Watercress Recipes

Steps:

• In a saucepan heat the dashi and whisk in the miso pastes. Bring to a simmer and add the tofu, scallions, and mirin, if using. Remove from the heat and serve immediately.
• In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Remove the kombu and discard. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Allow the dashi to sit undisturbed for 2 minutes. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes. Use immediately or store, covered, in the refrigerator for up to 3 days.

Steps:

• Melt the butter in a large heavy skillet over medium-high heat. When the butter has melted, add the shrimp and a few pinches of black pepper. Cook the shrimp just until pink, 20 to 30 seconds per side.
• Stir in the garlic and cook until fragrant, about 20 seconds, being careful not to burn the garlic. Quickly add the soy sauce, miso and honey and gently toss the shrimp to coat. Turn the heat off, stir in the basil and serve immediately.

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.

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.