Miso Soup with Shrimp and Watercress               

 tags (edit): Bon Appetit Magazine @Vogel @Try Soon! Soup  

 

Mirin, miso paste, and hot chili oil are all available at Asian markets and in the Asian foods section of some supermarkets. Serve with: Steamed, salted edamame, and cold soba noodles with a peanut dressing.

Ingredients

3 14.5 oz cans low-sodium chicken broth
1/4 cup soy sauce
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon minced peeled fresh ginger
1 1/2 cups shredded carrots (about 3 1/2 ounces)
5 tablespoons yellow miso (fermented soybean paste)
1 1/2 pounds small shrimp uncooked, peeled, deveined
2 cups watercress thick stems removed
3/4 cup green onions thinly sliced
3/4 teaspoon hot chili oil


 

Instructions
 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.


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Yields: 4 Servings
     Bon Appetit magazine, September 2004, page 190

 notes:  Purchase peeled and deveined shrimp at the supermarket; it saves preparation time and makes cleanup easier.

Even using low sodium chicken broth, this recipe was far too salty for me and my Japanese significant other. Next time we make it, we'll probably cut down on the soy sauce and/or miso. On the plus side, it was quick and easy and would be good ladled over a bowl of cooked rice - kind of like a Japanese 'gumbo'.

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