Adapted from Williams-Sonoma, March 2015
Simple but satisfying, miso soup is traditionally served with dried shiitake mushrooms, sliced green onions and tiny cubes of tofu. Here it gets a springtime makeover with shrimp and watercress. Kombu is basically an edible form of kelp or seaweed and bonito flakes are dried fish flakes.Both of theses products are staples in Japanese cooking and are available at almost any Asian market.
3-inch piece kombu
1⁄2 cup bonito flakes
2 Tablespoons light miso paste
1⁄4 pound shrimp, peeled and deveined
1⁄3 cup watercress greens
Thinly sliced scallions, both green and white parts
In a large saucepan, combine the kombu and 3 cups cold water. Bring to a boil over medium heat. Remove and discard the kombu. Remove from the heat, add the bonito flakes, and stir gently once. Let stand for 5 minutes. Strain the broth through a fine-mesh sieve, discarding the bonito flakes. Return the broth to the saucepan.
In a small bowl, combine the miso paste with 1⁄4 cup of the warm broth. Stir until the paste is softened and very smooth. Stir into the broth and warm gently over medium heat, taking care not to boil the soup.
Add the shrimp and simmer just until bright pink, about 4 minutes. Stir in the watercress, garnish with scallions and serve immediately.
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