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Bouillabaisse-style Miso Soup
The umami (good taste) of shrimps and scallops seeps into the various vegetables and fills this miso soup.
Ingredients (4 servings)
| Whole shrimps | 4 |
|---|---|
| Scallops | 4 |
| Onion | 1/4 |
| Celery | 1/2 |
| Small potato | 1 |
| Miniature tomatoes | 8 |
| Celery leaves | 8 |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Aka (Red) miso
Our product used in this recipe
Akadashi
(Red Dashi-added Miso)
Directions
- Devein the whole shrimps without removing the shells. Cut the onion, celery and potato into proper sizes.
- Boil the shrimps in the dashi stock and add the scallops, onion, potato and celery.
- After the ingredients are cooked, dissolve the miso and add the miniature tomatoes. Serve the miso soup in bowls with the celery leaves on top.
★ A Note
Shrimp shells give good dashi. Tomatoes are full of glutamic acid and also give umami to the miso soup.
