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Bok Choy and Shrimp Wonton Miso Soup
The texture of chewy wonton and the mild flavor of shrimps are really appetizing.
Ingredients (4 servings)
| Wonton skins | 8 |
|---|---|
| Shelled shrimps | 8 (small) |
| Naga-negi (Japanese leek) | 1/4 |
| Chingensai (Bok choy) | 2 plants |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Ikiteru Awase Miso
(Living Mixed Miso)
Directions
- Mince the naga-negi. Make wontons by wrapping the minced naga-negi and shelled shrimps with wonton skins. Cut the chingensai into proper sizes.
- Boil the wontons in the dashi stock. After the wontons are cooked, add the chingensai and boil for a moment.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls.
★ A Note
Use small leaves of chingensai or miniature chingensai. It makes this miso soup fancy.
