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15-minute Seafood Miso Soup
Filed Under: 15-minute Recipes Fish & Seafood Japanese Recipes Low Carb Recipes Meals for One or Two Recipes Soups
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.
Ingredients:
- 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
Garnish
- chopped spring onions
- chopped scallions
You also need:
(you can get this from Daiso or similar value shop)
- miso strainer
- scum skimmer
Directions:
- Add first 5 ingredients to a pot. Bring to a boil.
- Add kelp mix and boil briefly until the kelp is reconstituted, about 2 minutes. While boiling, skim off any scum floating on the surface.
- 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.
- Dissolve miso paste using a miso strainer & a small flat spatula while the soup is still hot.
- 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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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.
Been a long time since I bought frozen assorted seafood. The last time I got it, used it for one-dish pasta.