Miso Soup with Shrimp and Watercress
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup soy sauce
- 3/4 cup thinly sliced green onions
- 1 tablespoon minced peeled fresh ginger
- 2 tablespoons mirin (sweet japanese rice wine)
- Carbohydrate 16 g(5%)
- Cholesterol 214 mg(71%)
- Fat 6 g(9%)
- Fiber 3 g(10%)
- Protein 34 g(68%)
- Saturated Fat 1 g(7%)
- Sodium 2750 mg(115%)
- Calories 258
Preparation Bring first 4 ingredients to boil in heavy medium saucepan over medium-high heat. Add carrots. Reduce heat to low; cover and simmer until carrots are crisp-tender, about 3 minutes. Place miso in medium bowl. Whisk in 1/2 cup hot broth mixture. Return miso-broth mixture to same saucepan. (Can be made 2 hours ahead. Cover and let stand at room temperature.) Bring soup to boil. Turn off heat. Mix in shrimp, watercress, and green onions. Cover and let stand until shrimp are cooked through, about 4 minutes. Stir in chili oil; divide soup equally among 4 bowls and serve. Market tip:Purchase peeled and deveined shrimp at the supermarket; it saves preparation time and makes cleanup easier.
Preparation Bring first 4 ingredients to boil in heavy medium saucepan over medium-high heat. Add carrots. Reduce heat to low; cover and simmer until carrots are crisp-tender, about 3 minutes. Place miso in medium bowl. Whisk in 1/2 cup hot broth mixture. Return miso-broth mixture to same saucepan. (Can be made 2 hours ahead. Cover and let stand at room temperature.) Bring soup to boil. Turn off heat. Mix in shrimp, watercress, and green onions. Cover and let stand until shrimp are cooked through, about 4 minutes. Stir in chili oil; divide soup equally among 4 bowls and serve. Market tip:Purchase peeled and deveined shrimp at the supermarket; it saves preparation time and makes cleanup easier.
