Miso soup with shrimp and watercress
Jennifer
Best served with edamame, cold soba noodles and peanut sauce
ingredients
- 3 14 1/2 oz cans low salt chicken broth
- 1/4 cup soy sauce
- 2 tbsp mirin (sweet Japanese rice wine)
- 1 tbsp minced peeled fresh ginger
- 1 1/2 cup shredded carrots
- 5 tbsp yellow miso paste
- 1 1/2 lb uncooked small shrimp
- 2 cup watercress
- 3/4 cup thinly sliced green onion
- 3/4 tsp hot chili oil
directions
- 1
Bring first 4 ingredients to boil in a heavy medium saucepan over medium high heat. Add carrots, reduce heat to low, cover and simmer utnil carrots are crisp tender about 3 mins.
- 2
Place miso in medium bowl, whisk in 1/2 cup hot broth mixture. Retire miso broth mixture to saucepan (can be made 2 hours ahead. Cover and let stand at room temp)
- 3
Bring soup to boil. Turn off heat mix in shrimp, watercress, green onions. Cover and let stand until shrimp are chooked through about 4 mins. Stir in chili oil; divide soup equally among 4 bowls and serve
Source: Jennifer
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