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Minced Shrimp and Wakame Seaweed Miso Soup
Enjoy the minced fresh shrimps in this miso soup.
Ingredients (4 servings)
| Minced shrimp | |
|---|---|
| Unshelled shrimps | 200 g |
| Grated ginger | 2 g |
| Salt | A pinch |
| Albumen | 1 egg |
| Potato starch | 1 teaspoon |
| Dried wakame seaweed | 2 g |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)
Directions
- Mince the unshelled shrimps roughly with a knife. Mix it with the grated ginger, salt, albumen and potato starch and make the mix into balls. Rehydrate the wakame seaweed in water and drain.
- Boil the minced shrimp balls in the dashi stock.
- After the shrimp balls are cooked, lower the heat and dissolve the miso. Add the wakame and serve the miso soup in bowls.
★ A Note
Avoid mincing the shrimps too much to keep their texture to taste.
