We love seafood and we love miso soup. Put the both of them together and we love seafood miso soup! Here is our recipe for an extremely warm and comforting seafood miso soup that will satisfy any seafood craving. Enjoy! 🙂
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Makes 5 to 6 servings
- 200g fresh fillets of fish (we like using white snapper)
- 500g raw tiger prawns, de-shelled and set the shells aside
- 300g squid, sliced into rings
- 200 to 300g clams
- 200g radish, cut into bite-sized chunks
- 100g shimeiji mushrooms
- 100g enoki mushrooms
- 5 to 6 stalks of thick asparagus, cut into half-length
- 6 cloves of garlic, crushed/minced
- About 300g mild sodium miso paste
- Optional: 5 to 6 dried scallops (you can use about 200g of fresh scallops too)
- Optional: 50g dried asian anchovies placed in an infuser bag
- Optional: 100g fresh tofu, cut into cubes
- Optional: 100g spring onions, chopped
- Optional: 500g lobster shells
- Optional: Dried seaweed flakes
- Fill a large pot with about 3 litres of water. Place the tiger prawns’ shells and lobster shells (optional) into a large pot, fill it with about 2 to 3 litres of water. Bring everything to a boil, then let it simmer for about 30 to 40 minutes.
- Remove the shells and let the liquid simmer. Add the shimeiji mushrooms, enoki mushrooms, radish, dried scallops (optional), and anchovies (optional).
- Using a ladle and a spoon, gently mix in the miso paste. *Note: Mix the paste in to your preferred taste.
- Add the garlic.
- Using a heat-resistant sieve, cook the fish, prawns, squid and clams in the simmering liquid. Remove them and set aside when cooked.
- Blanche the asparagus in the liquid and set aside.
- Optional: Add the tofu, seaweed flakes and spring onion.
- To serve, place some fish, prawns, squid, clams and asparagus into a bowl or dish and pour some soup over them.