Seafood Miso Soup

Name: Seafood Miso Soup
Ingredients: Sea salt; 20 medium shrimp (31 to 35 count per pound), in shells; 1/4 pound boned salmon, cut into 1-inch cubes; 1 tablespoon vegetable oil; 1/2 cup carrot, cut into 1/4-inch cubes; 1/2 cup celery root, cut into 1/4-inch cubes; 1/2 cup potato, cut into 1/4-inch cubes; 1/2 cup onion, cut into 1/4-inch cubes; 4 cups dashi (fish stock); 1/4 cup Saikyo shiromiso (sweet white miso); 1 tablespoon akamiso (brown miso); 1 teaspoon toban jiang (chile bean sauce); Freshly ground black pepper

13 ingredients

9 steps

Ingredients

Sea salt
20 medium shrimp (31 to 35 count per pound), in shells
1/4 pound boned salmon, cut into 1-inch cubes
1 tablespoon vegetable oil
1/2 cup carrot, cut into 1/4-inch cubes
1/2 cup celery root, cut into 1/4-inch cubes
1/2 cup potato, cut into 1/4-inch cubes
1/2 cup onion, cut into 1/4-inch cubes
4 cups dashi (fish stock)
1/4 cup Saikyo shiromiso (sweet white miso)
1 tablespoon akamiso (brown miso)
1 teaspoon toban jiang (chile bean sauce)
Freshly ground black pepper

Directions

1

Bring a medium potful of lightly salted water to a boil, add the shrimp, and cook for 30 seconds.
2

Drain and peel off the shells.
3

Blanch the salmon in the same way and drain.
4

Heat the vegetable oil in a medium pot, add all the cubed vegetables, and cook over medium-low heat for 1 minute, stirring.
5

Add the dashi and cook, covered, until the vegetables are soft, about 15 minutes.
6

Add the salmon and shrimp and cook for 3 minutes.
7

Add the miso and toban jiang, whisking until it is dissolved.
8

Serve equal portions of the soup in four soup bowls.
9

Grind some black pepper over the top.