Miso Soup with Shrimp

This was supposed to be miso soup with shrimp and pea sprouts, but I didn't have any pea sprouts and I didn't feel like trying to go out and get some when TF and I were already hungry. I just wanted something quick and easy that I could throw together for lunch. So, I just did the miso soup without the pea sprouts. (I had intended to get some sprouts from Noki Farms to add to the leftovers when I was downtown later in the day, but then ended up meeting up with TM instead and didn't make it to the mall to get my sprouts in the end.)

Miso Soup with Shrimp (and Pea Sprouts)

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 1 (~15cm) piece of konbu
• 3 c. cold water
• 15g bonito flakes
• 2 Tbsp. white miso paste
• 125g shrimp, peeled and deveined
• 10g pea shoots (optional)

Directions

1. Bring the konbu and water to a boil over medium-high heat.
2. Remove from heat and remove and discard the konbu (or reserve for making second dashi).
3. Add the bonito flakes, stir once, and let stand for 5 minutes.
4. Strain the broth and discard the bonito flakes (or reserve for making second dashi¹).
5. Combine 1/4 c. of the hot broth with the miso paste and stir until smooth.
6. Pour the miso mixture into the rest of the broth and warm over medium heat until almost (but not quite) boiling. Do not let the broth boil!
7. Add the shrimp and cook until shrimp are pink and cooked through (3-4 minutes).
8. Stir in the pea shoots and serve.

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¹ To make second dashi: Take the konbu and bonito used to make the first dashi (which is what you've just made for this miso soup) and add it to another 3 c. of water. Bring nearly (but not quite) to a boil and gently simmer for 15 minutes. Strain and reserve the broth. Discard the solids. Second dashi is good in dishes with other strong flavours where the dashi stock is not front-and-centre. ^Back