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.
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
- 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.
- 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.
- Enjoy with freshly cooked Rice. You can pour this soup over freshly cooked rice. That’s the way I like to eat this soup.
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