Miso Soup With Shrimp Seaweed And Bamboo |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I made a special little dinner for us last night, since we have both been very busy lately we have not had a quite dinner in a while. Miso soup, vegetable fritters, Italian meatloaf and Chocolate cake. Ingredients:
4 tbs of miso paste |
16 large shrimp, preferably with head on |
2 slivers of pickled sushi ginger |
1 scallion ( green part only) |
1 tsp of fish sauce |
1 tsp of oyster sauce |
1/2 can of thin bamboo shoots |
1 tbs of light soy sauce |
6 sheets of seaweed or 1 cup of fresh seaweed |
6 cups of seafood broth |
Directions:
1. In a pot add your broth and stir in the miso paste and Bamboo shoots
2. Chop your slivers of ginger and add to the pot
3. add your fish, oyster and soy sauce's and stir
4. Turn flame on medium and let boil
5. Add your shrimp and cook for 4 min.
6. Turn off heat and add your thinly sliced seaweed and finely chopped scallion and cover
7. Let sit for 5 mins before serving hot.
8. * Dont add any salt as the sauces are usually salty.. if you want more salt, just add some more soy sauce.
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