Spinach and Shrimp Miso Soup

5.00 (6)
⏱ 30 mins 🍽 4-6 serving(s) 🌶 japanese 🏷 Spinach

This straightforward Japanese soup is filled with shrimp and fresh spinach. The broth is flavoured with miso, ginger, mirin and soy sauce, then finished with a touch of chilli oil. While peeling the shrimp takes extra time, the cooking process itself is quick. This recipe makes 4 to 6 servings.

Spinach and Shrimp Miso Soup

Ingredients

  • 6 cups chicken broth or 6 cups vegetable broth (I used the lower sodium broth)
  • 1/4 cup soy sauce (I used the low sodium soy sauce)
  • 2 tablespoons mirin
  • 1 tablespoon ginger, peeled and minced
  • 3 carrots, shredded
  • 5 tablespoons miso
  • 2 lbs small shrimp, peeled
  • 4 cups spinach, trimmed and chopped roughly
  • 1 shallots, chopped or 1/2 cup green onion, sliced
  • 1/2-1 teaspoon chili oil

Method

  1. Combine the broth, soy sauce, mirin and minced ginger in a large pot and bring the mixture to a boil.
  2. Mix in the shredded carrots, lower the heat and let it simmer for 5 minutes.
  3. Put the miso into a separate bowl and whisk in half a cup of the hot broth from the pot.
  4. Pour this miso mixture back into the main pot.
  5. Bring the soup back to a boil, then add the peeled shrimp, chopped spinach and shallot.
  6. Let it simmer for 5 minutes or until the shrimp have turned pink.
  7. Add the chilli oil, give it a stir and take the pot off the heat.

Nutrition (per serving)

Sodium3358000 mg

Recipe details

CategorySpinach
Cuisinejapanese
Authorellie_