Seafood Miso Noodle Soup

seafood-miso-noodle-soup-recipe

A couple of weeks ago, we had a massive Temaki sushi party with friends. If you’ve never been to one, I highly suggest making friends with the fine folks at I Love Blue Sea  or head over to Casson Trenor’s site, Sustainable Sushi and host a sushi party of your own.

Since I’m a type of person who always over-cooks for dinner parties (oh, not overcook as in sawdust meat, but over-cooks as in I prepare enough food to feed triple the amount of guests I’m expecting), there was plenty of seafood leftover for the weekend to make Seafood Miso Noodle Soup.

Like nearly all of my recipes, this meal is fast ‘n flexible, especially when you use rice noodles, which take a quick soak and 30 second boil. Dried rice noodles are soaked in cool or warm water for a few minutes to soften and rehydrate a bit. Then a swirl in your boiling broth and it’s done.

Japanese miso flavors the broth – you can use regular miso paste (any kind, though I recommend Shiro Miso, which is white miso, the most mild of all) or check out my client, Miso & Easy, which is prepared miso paste already mixed with dashi and conveniently packaged in a squeeze bottle. Just add water.

The rest of the ingredients are really up to you – assorted seafood, any vegetable and any fresh mushrooms that you like. I’ve used Japanese mushrooms (Brown Beech Mushroom), but regular sliced white mushrooms will work just as well.

Ingredients for Seafood Miso Noodle Soup

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Seafood Miso Noodle Soup

Servings: 2 Prep Time: 10 minutes Cook Time: 10 minutes
seafood-miso-noodle-soup-recipe

Ingredients:

4 ounces dried rice noodles
3 ounces fresh mushrooms
2 bok choy, leaves separated
8-10 ounces assorted seafood (fish, shrimp, scallops)
1 stalk green onion, sliced
If using Miso & Easy:
4 cups water
2 tablespoons Miso & Easy
If using regular Miso paste:
4 cups vegetable or chicken broth
2 tablespoons miso paste

Directions:

1. Soak the rice noodles in a bowl of cold water.

2. In a pot, bring the water (if using Miso & Easy) or broth (if using regular miso paste) to a simmer. Add in the vegetables, mushrooms and the seafood. Cook for 2-3 minutes or until the seafood is almost cooked through.

3. Drain the rice noodles and add to the simmering broth. Cook for 30 seconds then turn off the heat.

4. Stir in the Miso & Easy or miso paste.

5. Divide into bowls and garnish with green onions.

Comments 25

  1. Liz

    Making that this week! Ive had white miso in my fridge forever. I wonder if it goes bad?

  2. Meredith

    This would be a great way to use up 2 ingredients I always seem to have on hand- fish stock and miso.

  3. Chris Naberhaus

    I love your recipes. Would it be possible to publish the nutrition information with the recipes? Thanks.

  4. Andrea

    That looks amazing! And i am sure it tastes just as good-going to surprise my family and make this.

  5. Malli

    THis is the perfect soup for the weather around here.. It’s allergy season and what could be more comforting than miso soup with greens!!

  6. JEWEL

    I have been craving this so while on your site entering a contest I saw this recipe !! Thanks so much. Dinner tonight !!

  7. Connie O

    I would love to make this soup. Unfortunately, when I made the miso soup it ended up tasting very fishy, unlike the soup I normally get in restaurants. The Dashi came in what looked like a large tea bag and I followed the simple directions. My miso was first rate stuff…but my soup was just passable.

    I really do not want to drive 60 miles to buy Miso & Easy. Do they ship? So far I can’t seem to find that on the website.
    Suggestions?

  8. Pingback: Chicken and Farro Soup with Shiitake Mushrooms | TasteFood

  9. Bonnie N

    I make this using udon noodles. Have really gotten into the Asian recipes lately. Just love ‘em.

  10. Max

    I’m sorry but in my opinion it is a horrible recipe. It lacks all the necessary information – how to make the soup base? For how long should I cook it? How many ingredients should I add? For someone who has no experience in Japanese cuisine, this recipe is just as useful as looking at a picture…

  11. Lori

    What are you talking about? All the ingredient measurements and cooking times are clearly listed. You don’t have to make the base/stock yourself, just buy it in a carton. :-\
    This recipe looks great and sounds like dinner tomorrow!

  12. Max

    “Just buy it in a carton”… unfortunately at the place where I live, there are no ready soup bases avalible for sale and I think it’s good because I don’t believe in their “quality” :) It would be awesome if the base recipe was published.

  13. Ellen

    Don’t have any miso today, so I’m going to try this with some ginger and garlic. Shortcuts–Dorot frozen ginger, garlic comes in little cubes you can pop out as needed. Also I use Pacific Naturals organic low-sodium vegetable broth for all my soup bases. Leaving out the seafood to make it vegetarian. I’ll let you know how it turns out.

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