15-minute Seafood Miso Soup
Want a scrumptious bowl of umami seafood miso soup, but don’t want to spend too much time making a meal? This is a quick 15-minute miso soup recipe which comes with scrumptious prawns, clams & squid. The trick to making the soup quickly is a frozen pack of assorted seafood. That saves a lot of time in peeling & de-veining the shrimps, cleaning the clams and cutting the squid. I also used a dry kelp mix which enriched the flavour of the miso soup.
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More Miso Soup Recipes:
- Low Carb Chicken & Veggies Miso Soup
- 15-minute Frozen Mushroom Miso Soup
- Tonjiru (Japanese Pork & Veggies) Miso Soup
With WFH becoming more of the norm these days, this recipe is great for cooking for one or two persons. My cooking habits and pantry stocking habits have been slowly adapted to this over the years. For example, I started freezing mushrooms, Japanese fish cakes and bell peppers so that I can enjoy variety in a bowl despite cooking for one. I also have ‘special ingredients’ in the pantry such as freeze-dried tofu (pictured above) which allows me to sneak in 1-2 tofu cubes every time I cook. With simple planning, I can whip up a quick, nutritious meal like this bowl of miso soup anytime. I don’t have to rely on takeaways 100% of the time. I do like taking or eating out, but I think it is easier to lose weight with home-cooked food.
This is a really simple recipe. I basically add the ingredients in a small soup pot in the following order:
(A) TOFU, KONJAC, SCALLIONS, GINGER & DAIKON
First, I add tofu cubes, konnyaku (konjac) (optional; provides some fullness for low-carb eating), sliced scallions, ginger, daikon and water to a pot and bring to a boil. I often prepare the night before if I want to cook really quickly the next day.
(B) DRY KELP MIX FOR MISO SOUP
This is a dried kelp mix for making miso soup. I got it from Sheng Siong supermarket. The kelp mix gives a richer umami depth to a bowl of miso soup. Almost every Japanese supermarket should have a variant of such a kelp mix pack. A little goes a long way as the kelp expand many times in volume when cooked. I only used a 5 gram portion for one person. I simply add the kelp mix to my pot and boil briefly until the kelp is reconstituted (yes, I skip the soaking).
(C) FROZEN ASSORTED SEAFOOD PACK
Finally, I add assorted seafood to my pot. The seafood pack I am using was from Don Don Donki. I like this particular brand because the prawns are mostly deveined. I take out the amount of seafood I need from the freezer, thaw and then add to the soup. Just like the dried kelp mix above, almost every Japanese supermarket will carry their own brand of an assorted seafood packet.
This was my pot of seafood miso soup freshly cooked and still on the stove.
Garnish with spring onions & scallions. You can serve this soup with rice, or eat it on its own as a low-carb light meal.