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15-minute Seafood Miso Soup

15-minute Seafood Miso Soup

Check out the ingredients photos on the previous page. You can adjust the ingredients accordingly when making a bigger pot of soup for more people.

You can serve this seafood miso soup with rice or eat it on its own as a low-carb light meal.


  • 40g daikon quarter moons
  • 30g konnyaku (konjac) squares
  • 1 tbsp thinly sliced scallions
  • 2 slices ginger
  • 500ml water top up water if needed
  • 5g dried kelp mix for miso soup optional
  • 100g assorted frozen seafood (thaw before use; I’m using a mix comprising of deveined prawn, cut squid & shelled clams)
  • 3/4 tsp dashi powder
  • 1/2 tbsp sake optional
  • 1 tbsp red miso paste


  • chopped spring onions
  • chopped scallions

You also need:
(you can get this from Daiso or similar value shop)

  • miso strainer
  • scum skimmer


  1. Add first 5 ingredients to a pot. Bring to a boil.
  2. Add kelp mix and boil briefly until the kelp is reconstituted, about 2 minutes. While boiling, skim off any scum floating on the surface.
  3. Add thawed seafood, dashi powder and sake (if using). Cook until the prawns are just cooked, skimming off surface scum if any. Turn off the stove.
  4. Dissolve miso paste using a miso strainer & a small flat spatula while the soup is still hot.
  5. To serve, ladle into bowl(s) and garnish with spring onions and more scallions.

Cooking Note(s):

Since I am cooking for only 1 or 2, I used freeze-dried tofu which can be purchased at Japanese supermarkets. I got mine from Don Don Donki (SG).

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2 comments on “15-minute Seafood Miso Soup”

  1. This looks so appetizing. Those freeze-dried tofu bites are new to me…definitely very convenient when you just need a few for the soup.

  2. Been a long time since I bought frozen assorted seafood. The last time I got it, used it for one-dish pasta.

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