Miso soup with shrimp wonton and shiitake mushrooms
Filed under Cooking with Tofu; Home-cooked meals; mushrooms, Superb soups
Like miso soup? So do we. It is great in its simplest form — with just tofu and wakame — but did you know that miso soup can be a base for so many variations? A couple of weekends ago, we passed by DEC (yes, the Chinese deli), and bought cooked and frozen dumplings. The pack of shrimp wonton had been sitting in the freezer for a couple of days before inspiration struck — why not use the wontons in a miso-based soup? And a wonderful new recipe was born.
Now, please don’t construe this entry as a mandate that only DEC-bought wontons can be used. You can make your own wontons with your choice of filling (the combination of pork and shiitake mushrooms is particularly good). Or you can even ditch the wontons and make a very vegetarian soup with tofu, vegetables and shiitake mushrooms. Think about what you like in your soup and feel free to go by your preferences. The idea behind this entry is simply that miso soup can be a base and what goes into it… well, anything goes.
If some ingredients sound unfamiliar, please note the embedded links. You’ll find more information in the linked pages.
For this version of miso soup, I used:
A pack of shrimp wontons, thawed.
Four fresh shiitake mushrooms, tough stems cut off and caps cut into quarters. If using dried mushrooms, click here.
I also used a carrot, a bunch of bok choy and half of a 330 g. block of silken tofu. The carrot, I peeled and sliced. The bok choy, I simply cut off the root ends. The tofu, I cut into bite-size pieces.
In a pot, I started preparing the broth by heating about six cups of water with a packet of powdered dashi and some patis (fish sauce), to taste.
While waiting for the broth to boil, I another pan, I boiled about a cup of water and cooked the mushrooms, tofu, carrot slices, bok choy and wonton. One after the other. The tofu, mushrooms and bok choy, for about two minutes. The carrot slices and wontons, for about four minutes. Just use a slotted spoon to scoop out and transfer to a plate or bowl what has already been cooked before adding the next ingredient. If the water evaporates fast before everything’s cooked, just add more, a little at a time so that the temperature does not go down so much.
When the broth reached boiling point, I turned off the heat. I placed a tablespoonful of miso paste in a small bowl and poured in about a quarter cup of the hot broth. I mixed them until the miso paste was dissolved then I poured everything into the pot.
Next, I placed all the cooked ingredients in a soup tureen and poured in the miso soup. Done.
To serve, make sure that everyone gets a few pieces of all the ingredients. Well except for those with allergies. Like me. I’m allergic to shrimps so I had none of the wontons. That’s partly why I opted to cook them separately so that very little shrimp juices would get mixed into the broth. If no one has allergies, just ladle and enjoy.
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I really love japanese miso soup. It gives me a calming effect. Your take on the miso soup looks really delicious! I like both the dumplings and the mushrooms.
I love your pictures, and the soup looks wonderful!
when the temperature is 32F this miso soup that looks wonderful and taste good too is a real
comfort….muchus gracias.!!!!