Welcome to this blog post featuring a Super Easy Shrimp Miso Soup Recipe!
Embark on a flavour-filled journey with today’s recipe – a super easy Shrimp Miso Soup that’s not just delicious but also champions zero waste! Embracing culinary creativity, we’re maximizing the shrimp’s potential, using the entire package – heads and shells included.
Join us in this fuss-free and incredibly tasty adventure, where every part of the shrimp contributes its unique magic to the table.
Adding a twist, we skip the dashi and keep it super simple with just 5 key ingredients. Get ready to level up your soup game with minimal effort and maximum taste. Let’s jump into creating a bowl of comfort that’s not only easy but absolutely sensational! Oh, and did I mention we’re using only the head and shell? Bonus – stay tuned for the Ebi Fry with the remaining shrimp.
And, if you’re a fan of authentic Japanese recipes, don’t miss these culinary delights:
What ingredients do we need to make this Super Easy Shrimp Miso Soup Recipe?
- 14 shrimp
- 10ml Sake
- 20ml Mirin
- 2tbsp Miso Paste
- 1L water
Is Dashi important in making this Shrimp Miso Soup recipe?
Traditionally, dashi is a fundamental component in Japanese cuisine and is commonly used as a base for miso soup. Dashi is a broth made from simmering ingredients such as bonito flakes, kombu (dried kelp), dried fish, or shiitake mushrooms. It imparts a rich, umami flavour that enhances the overall taste of miso soup.
However, the importance of dashi depends on personal preferences and dietary choices. If you prefer a simpler version of miso soup, you can omit dashi. Some people also make miso soup without dashi altogether, relying solely on the miso paste for flavour.
Ultimately, whether or not to use dashi in miso soup is a matter of taste and dietary considerations. Experimenting with different broth options allows you to customize the soup to suit your preferences.
We did not use any dashi in this Shrimp Miso Soup Recipe.
How far in advance can we make this shrimp miso soup recipe ahead?
Making miso soup, including shrimp miso soup, is a quick and delightful process, typically taking around 30 minutes.
To ensure the best flavour and texture, we recommend preparing it on the same day you plan to serve. The freshness of the ingredients and the vibrant flavours of the miso paste are at their peak when enjoyed shortly after preparation. This way, you can savour the deliciousness of your shrimp miso soup with all its rich and comforting qualities. Enjoy the cooking process and the wonderful, immediate rewards of a freshly made bowl of miso soup!
How do we store this shrimp miso soup?
To properly store shrimp miso soup recipe, follow these steps:
- Cool the Soup: Allow the shrimp miso soup to cool to room temperature before transferring it to storage containers. This helps prevent condensation inside the container, which can lead to bacterial growth.
- Choose Appropriate Containers: Use airtight containers or resealable plastic bags for storage. Make sure the containers are freezer-safe if you plan to freeze the soup.
- Portion Control: Consider dividing the soup into smaller portions. This makes it easier to reheat only the amount you need, reducing waste.
- Labeling: Label the containers with the date of preparation. This helps you keep track of the freshness of the soup and ensures you use it within a safe timeframe.
- Refrigeration: If you plan to consume the soup within a few days, store it in the refrigerator. Make sure the soup is sealed tightly to prevent odours from the refrigerator from affecting its flavour.
- Freezing: If you want to store the shrimp miso soup for an extended period, freezing is a good option. However, it’s essential to leave some space at the top of the container as the soup will expand when frozen. For best results, freeze the soup in individual portions.
- Thawing and Reheating: When ready to use, thaw frozen soup in the refrigerator overnight. Reheat the soup on the stovetop over low to medium heat, stirring occasionally to ensure even heating. Avoid boiling the soup vigorously, as this can affect the texture and flavour.
Always follow food safety guidelines to prevent the risk of foodborne illness. Consume refrigerated shrimp miso soup within 3-4 days and frozen soup within 2-3 months for the best quality.
Shrimp Miso Soup
Equipment
Ingredients
- 14 Shrimp
- 10 ml Sake
- 20 ml Mirin
- 1 L Water
- 2 tbsp Miso paste
Instructions
- Remove the head of the shrimp, and peel off the shell.
- Heat a frying pan, add some oil.
- Cook the shrimp head and shell until fragrant.
- Add Sake.
- Add mirin
- Add water and bring it to a boil.
- Add miso paste.
- Simmer for 30 minutes.
- Strain the foam.
- Serve when hot! 🙂
Video
Nutrition
I hope you will enjoy these Super Easy Cream Cheese Chocolate Truffles with your loved ones.
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