Serves 4
20 min
Miso Soup with Shrimp and Tofu
Recipe GLPR0514fa3904fe6a
A light and protein-rich Asian soup featuring tender shrimp, silky tofu, and fresh vegetables in a savory miso broth. This quick 20-minute dish is naturally dairy-free and makes a satisfying meal or starter course.
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Ingredients
5 cups Water
¼ cup White or red miso paste
Salt
1 cup Frozen shelled edamame
4 cups Baby spinach
¾ pound Medium shrimp, shelled, deveined, and cut into 1/2-inch pieces
7 ounces Firm tofu, cut into 1/2-inch cubes
1 Scallion, thinly sliced
Steamed short-grain rice, for serving
Toasted sesame seeds, for serving
Directions
Bring the water to a boil in a large pot over high heat.
Reduce the heat to medium. In a small bowl, whisk the miso paste with a few tablespoons of the hot broth to dissolve it smoothly, then stir this mixture back into the pot. Taste and adjust with salt as needed.
Add the frozen edamame and baby spinach to the pot, stirring gently until the spinach wilts, about 2 minutes.
Add the shrimp pieces and tofu cubes. Simmer for 3 to 5 minutes, stirring occasionally, until the shrimp is opaque and firm and reaches an internal temperature of 145°F.
Divide the soup among four bowls and garnish with the sliced scallion. Serve with steamed short-grain rice and toasted sesame seeds on the side.
