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Shrimp and Miso soup

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Shrimp and Miso soup
 
Miso Soup
Seafood stock (see recipe) 1qt
Miso paste 1/2C
Snow peas (cleaned) 1/4 C
Green onion (cut on bias) 2ea
Jalapeno (chopped) 1ea
Carrot (peeled and cut on bias ) 1/2 ea Lg carrot
Garlic clove(minced) 2ea
Tofu 4-6ozw (sliced in 1/2" blocks )
Hoisin sauce 2T
Sesame oil 2T
Enoki mushroom 1pkg
 
Grilled shrimp
26/30 ct shrimp 10-15 ea
Olive oil 2T
Blackening season 1T
3-4 skewers
 
Seafood stock
Crab claws or shrimp shells 1#
Carrot (rough chop 1") 1ea Lg
Yellow onion (rough chop 1") 1/2 ea Lg
Celery (rough chop 1") 3 stalks
Nori wrap 2ea (broken into pieces)
Water 1qt
Chicken stock 1pt
Salt 2T
 
For stock add all ingredients into stock pot and bring to a boil, reduce heat and let simmer for 30 min. Strain stock and return to low flame and stir in miso paste. Saute snow peas, garlic, green onion, carrot, jalapeno and enoki mushroom in 1 T sesame oil until tender. remove from heat and set to side . Coat tofu with remaining sesame oil and hoisin and grill or saute until hoisin starts to caramelize. Remove tofu from heat allow to cool and dice into cubes. For shrimp place 3-4 on each skewer, rub with olive oil and sprinkle with blackening season and then grill or saute until internal temp. of 145f is reached. To assemble soup place shrimp, tofu and vegetables in bowl and ladel hot miso soup over these ingredients and serve immediately. enjoy!
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