Quick Prawn and Miso Soup Recipe

prawn miso (2)

What can be better than comfort in a bowl? Miso soup variations are one of my favourite go-to’s when I am tired, sick, time poor, or stumped for inspiration.

Feel free to play around with this simple recipe, using whatever you have to hand. This is a very nurturing, easy-to-make soup and it is packed with goodness.

Ingredients for one bowl:

1 heaped teasoon Miso paste, a shake of bonito flakes, one to 2 cups dashi (Japanese stock – which can be seaweed, mushroom or fish based) or stock of your choice, a tablespoon of dried wakame seaweed, 4 peeled green prawns,  1 fresh tomato, 1 rib of spinach, 1 large mushroom, shallots, small amount of fresh or dried soba or rice noodles

*For Vegans and Vegetarians omit prawns and use tofu, and a good vegetable stock.

Method:

Bring your stock to the boil, or use boiling water and add in stock powders, dashi and bonito. Add in the mushrooms and soba or rice noodles.  After a minute add the peeled, deveined prawns (or tofu) and tomato.  Cook a few minutes until prawns change colour and turn pretty pink.  Finally, add in miso paste mixed with a little warm water or stock, and all your greens. Stir and serve.

Note – do not boil miso or you will lose all the good bacteria.

Creatively select whatever protein and vegetables are in your cupboard or fridge, using your stock and miso as a base. The picture below has bok choi instead of spinach, no tomato, extra mushrooms, a good shake of dried chilli and a little sesame oil.  As you can see, I eat this soup quite a lot! Enjoy 🙂

prawn miso again

Hi! I'm Nicole Cody. I am a writer, psychic, metaphysical teacher and organic farmer. I love to read, cook, walk on the beach, dance in the rain and grow things. Sometimes, to entertain my cows, I dance in my gumboots. Gumboot dancing is very under-rated.
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