Another Nice Miso Soup Flavor!
This is a very healthy soup! A Shrimp and Wakame Dashi Broth was made for this soup recipe. The essence of shrimp marries with mushrooms and avocado to create an appealing flavor.
Shrimp and Wakame Dashi Broth:
This recipe yields enough broth for 1 large portion of miso soup.
Step 1: Place 2 3/4 cups of water in a sauce pot over medium high heat.
Add 1 1/2 cups of uncooked shrimp shells, shrimp heads and shrimp scraps.
Add 2 tablespoons of chopped rinsed salt packed dried wakame seaweed.
Bring the liquid to a boil.
Step 2: Reduce the temperature to medium heat.
Gently boil the broth for 10 minutes.
Pour the broth through a fine mesh strainer into a second sauce pot. (The volume of broth should be about 2 1/4 cups)
Step 3: Discard the shrimp shells, but save a few pieces of the wakame seaweed for later in the recipe.
Avocado and Mushroom Miso Soup:
This recipe yields 1 large bowl of soup. (About 2 1/4 cups)
Step 1: Place the sauce pot of Shrimp and Wakame Dashi Broth over medium low heat.
Add 1/4 teaspoon of minced garlic.
Add 1/2 teaspoon of minced ginger.
Add 1/2 teaspoon of thin soy sauce.
Add 1/4 teaspoon of rice vinegar.
Add 3 or 4 small pieces of the reserved wakame seaweed that was saved after making the dashi broth.
Simmer the soup for 4 minutes.
Step 2: Add 1 1/2 tablespoons of White Miso Paste.
Stir the miso paste into the broth.
Add 4 drops of pure sesame oil.
Add 2 or 3 thin sliced small button cave mushrooms.
Simmer the soup for 1 minute.
Step 3: Ladle the miso soup into a soup bowl.
Float a few thin slices of avocado on the surface of the soup.
Garnish the avocado slices with a little bit of thin bias sliced green onion.
Nutritious miso soup!