Miso Soup With Shrimp And Watercress Food

MISO SOUP WITH SHRIMP

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.

MISO SOUP WITH SHRIMP AND WATERCRESS

Steps:

• Bring first 4 ingredients to boil in heavy medium saucepan over medium-high heat. Add carrots. Reduce heat to low; cover and simmer until carrots are crisp-tender, about 3 minutes.
• Place miso in medium bowl. Whisk in 1/2 cup hot broth mixture. Return miso-broth mixture to same saucepan. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
• Bring soup to boil. Turn off heat. Mix in shrimp, watercress, and green onions. Cover and let stand until shrimp are cooked through, about 4 minutes. Stir in chili oil; divide soup equally among 4 bowls and serve.

SPICY MISO SOUP

Steps:

• In a pot, boil some water with the seaweed and mushrooms.
• When water starts to boil, add noodles, tofu, and 2/3 of the ginger, and 1/3 of the garlic.
• Lower the heat, add miso.
• Add scallions and additional ginger and garlic.
• Add pepper and cayenne.
• If desired, you should add enough ginger and garlic to feel a buzz and you should be sweating.

SPINACH AND SHRIMP MISO SOUP

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.