Noodle House Style Gourmet Miso Soup!This miso soup tastes great! The dashi was made with shrimp broth and sun dried anchovies and the flavor is perfect for mussels. The mussels release their juices into the soup and this adds even more rich seafood flavor.
Chuka Kuki Wakame is a Japanese bento style pickled wakame seaweed salad. The wakame is cut into a fine julienne strips and then is lightly pickled with mustard seed, dill seed, sesame oil and seasonings. Chuka Kuki Wakame most often garnishes sushi platters or is served as a petite salad. Chuka Kuki Wakame can be found pre-made in Asian food markets and the quality is very nice.
Chuka Kuki Wakame is added to the miso soup just before it is served. Because the flavor of this seaweed salad is strong, it is not necessary to flavor the dashi broth like one would normally do. Just a plain dash with no seasonings, soy sauce or sesame oil is best for today's recipe.
Shrimp, Ikan Bilis and Wakame Dashi Broth:
This recipe yields enough dashi for 1 portion of miso soup!
Boil 3 cups of shrimp broth in a sauce pot over medium high heat. (The excess liquid will evaporate when boiling.)
Add 2 tablespoons of small sun dried anchovies.
Add 3 tablespoonsl of chopped rinsed salt packed wakame seaweed.
Boil the dashi broth for 10 minutes.
Strain the broth through a fine mesh strainer into a second sauce pot. There should be about 2 1/4 cups of broth.
*Discard the anchovies and seaweed or use them in another recipe.
Miso Soup with Mussels:
Place the sauce pot of dashi broth over medium low heat.
Add 1/2 teaspoon of minced ginger.
Add 1 1/2 tablespoons of red miso paste, while whisking till it combines.
Add 4 cleaned and de-bearded raw Blue Mussels.
Gently simmer the soup, till the mussels open up. (Discard any mussels that do not open.)
Blue Mussel, Mushroom and Chuka Kuki Wakame Miso Soup:
Place 3 or 4 tablespoons of Chuka Kuki Wakame (pickled wakame seaweed salad) on the center of a shallow soup bowl.
Remove the musseles from the soup pot and place them around the wakame salad.
Slowly pour the miso broth into the soup bowl.
Float a few very thin slices of button cave mushroom on the center of the soup.
Sprinkle some thin bias sliced green onion on the the soup.
The mustard seed and dill seed flavor of pickled seaweed salad adds a nice zesty flavor to this miso soup!