Friday, September 30, 2016

Shrimp and Enoki Miso Soup with Pickled Wakame Seaweed Salad

     Savory, Umami and Zesty!
     The dashi for today's miso soup is made with shrimp broth and salt packed dried wakame seaweed.  This combination creates a savory umami broth flavor that goes well with pale yellow miso paste.  
     Pickled Wakame Seaweed Salad is available as a pre-made product at Asian food markets and some grocery stores.  Seaweed Salad is flavored with mustard seed and vinegar, so it adds a zesty flavor to a savory miso soup.  Wakame is loaded with micronutrients and Iodine, which contribute to good health.    
     Enoki Mushrooms are available at Asian food markets and many grocery stores.  Enoki Mushrooms offer many health benefits and they strengthen the immune system.  When the cold clammy weather of autumn sets in, a bowl of today's miso soup may be just what the doctor ordered!    
     Shrimp and Wakame Dashi:  
     This recipe yields enough dashi broth for 1 large bowl of miso soup.
     I usually freeze shrimp shells for making broth or stock.  Shrimp paste, dried tiny shrimp or dried shrimp bouillon can be used to make the broth if no shrimp shells are available.     
     Step 1:  Place 2 1/2 cups of water in a sauce pot.
     Add 2 tablespoons of finely chopped rinsed salt packed dried wakame seaweed.
     Let the seaweed soak for about 10 minutes, so it reconstitutes.
     Step 2:  Add 2 cups of shrimp shells and shrimp heads.
     Bring the dashi broth to a boil over medium high heat.
     Boil the broth for ten minutes.
     Step 3:  Remove the pot from the heat.
     Pour the dashi broth through a fine mesh strainer into a second sauce pot.
     Discard the shrimp shells and seaweed.
     *The finished volume of dashi broth should be about 2 1/4 cups.  Add water if too much liquid evaporated.  

     Shrimp and Enoki Miso Soup with Pickled Wakame Seaweed Salad:
     This recipe yields 1 large bowl of soup.  (About 2 1/4 cups)
     Step 1:  Place the pot with the dashi broth over medium heat.
     Add 1/4 teaspoon of soy sauce.
     Add 1/4 teaspoon of minced garlic.
     Add 1/2 teaspoon of ginger paste.
     Add 3 drops of pure sesame oil.
     Bring the broth to a gentle boil.
     Step 2:  Reduce the temperature to low heat.
     Add 1 tablespoon of pale yellow color miso paste, while stirring with a whisk.
     Stir till the miso paste combines with the broth.
     Step 3:  Cut 4 peeled and deveined medium size raw shrimp in half lengthwise.  (Remove the tails from the shrimp.)
     Add the shrimp to the soup.
     Simmer the soup till the shrimp are fully cooked.  (About 2 minutes.)
     Step 4:  Add 2 snow peas that are cut into very thin strips.
     Stir the miso soup one last time to combine the miso paste with the broth.
     Step 5:  Remove the pot from the heat.
     Ladle the soup into a shallow soup bowl.
     Place a few raw enoki mushrooms on the surface of the soup.
     Mound 1/5 cup of pickled wakame seaweed salad in the center of the soup.
     The spicy mustard seed flavor of pickled seaweed salad adds a nice flavor to this soup.  This is a healthy miso soup that is nice for a chilly day!

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