The basic method to make a miso soup is you cook ingredients in Dashi Stock, then season with Miso. Oil is not used. This Seafood Miso Soup is cooked in that way. I added a small amount of Asian Curry Powder as Curry and Miso are a good match. You can pour this yummy soup over freshly cooked rice. That’s the way I like to eat this soup.

Makes

2 Servings

Ingredients

2 cups Dashi Stock *OR 2 cups Water & 1 teaspoon Dashi Powder
1 Potatoes *cut into small pieces
1 Bok Choy OR 2 Cabbage Leaves *cut into small pieces
200 to 300g Seafood *I used Prawns, Squid Rings and Fish
2 tablespoons Miso *alter the amount according to the saltiness of the Miso you use
1 teaspoon Curry Powder *Asian Curry Powder recommended
1 Spring Onion *finely chopped

Method

1. Heat Dashi Stock (OR Water & Dashi Powder) and Potato in a large saucepan or a pot. When Potato is half-cooked, add Bok Choy (OR Cabbage) and cook for a few minutes.
2. Add Seafood and cook for 1-2 minutes, then add Miso and Curry Powder. Remove the soup from the heat just before it starts to boil. Sprinkle with Spring Onion.
3. Enjoy with freshly cooked Rice. You can pour this soup over freshly cooked rice. That’s the way I like to eat this soup.