How to make miso soup
Prep Time:
30 minutes
Cook Time:
25 minutes
Servings:
Ingredients
  • 12 cup water
  • 1 onion, quartered
  • 2 large carrots, peeled and sliced into ¼-inch thick rounds
  • 1/4 cup dried seaweed, either wakame or crumbled nori
  • 2 fresh ginger, peeled, quarter-size
  • 2 chicken breast halves, bone-in, skin removed
  • pinch salt and pepper
  • 2 cup thinly sliced napa cabbage leaves
  • 1/2 pound fresh shrimp, or frozen
  • 4-5 tablespoon miso paste
  • 2 teaspoon sesame oil
  • finely chopped fresh cilantro and/or chives
Directions
  1. Step 1: For the broth, heat 12 cup water to a boil in a large pot. Add 1 quartered onion, 2 large sliced carrots, 1/4 cup dried seaweed, 2 slices ginger, 2 chicken breasts and a pinch each of salt and pepper. Heat to a simmer; cook at a simmer, 10-12 minutes.
  2. Step 2: Remove chicken; reserve chicken for another use. Simmer broth, 10 minutes.
  3. Step 1: To finish, add 2 cups napa cabbage and 1/2 pound shrimp; cook, 5 minutes. Remove pot from heat. Dissolve 4 tablespoons miso paste in ¼ cup of the broth; return mixture to the pot; stir in 2 teaspoons sesame oil. Adjust miso level to taste, using up to 1 additional tablespoon. Serve immediately, garnished with the chopped herbs.