Miso Soup

1. 1

   Wash and thinly slice the carrot and cabbage; finely chop the spring onion. Remove any skin and bones from the salmon and tuna and cut into roughly 2 cm cubes. Use 200 g peeled, deveined shrimp. Keep the seafood refrigerated until it goes into the pot, and wash the board, knife and hands after handling it. Prepare the wakame according to its packet, if needed.

   15 min

2. 2

   Bring the 1.5 litres of dashi to a boil in a large pot. Add the carrot, cabbage and wakame, reduce to a simmer and cook for about 5 minutes, until the thin vegetable strips soften. Allow about 10 minutes for heating the broth and cooking the vegetables.

   10 min

3. 3

   Add the salmon, tuna and shrimp to the gently simmering broth. Allow about 5 - 8 minutes, stirring gently, until the fish reaches 63°C in the centre of the largest pieces and the shrimp are firm and opaque throughout. Check several pieces and continue cooking as needed; the clock alone does not establish doneness. Cook the seafood in the pot before serving.

   8 min

4. 4

   Take the pot off the heat. Put the 40 g dark miso, 40 g light miso and the listed ajinomoto in a bowl. Add a ladle of hot broth from the pot and stir until smooth.

   2 min

5. 5

   Stir the loosened miso mixture back into the hot soup until evenly dissolved. The fish and shrimp must already be fully cooked before this finishing step.

   3 min

6. 6

   Divide the cooked seafood and vegetables among four bowls, ladle over the hot miso broth and finish with the chopped spring onion. Serve immediately.

   2 min

1 serving ≈ 475 g

Nutrition values are estimates. - means data is unavailable.