Seafood Miso Soup

This is my favorite miso soup. It’s the holiday season, and my daughter is visiting. Miso soup with salmon or shrimp is delicious, but add lobster and it becomes
soup for a celebration!

I looked back to the CooksTalk project that got me blogging, and found that I’d made this soup last time she came back from Madrid.
made first on 16 Aug 07

Ms. Shimbo points out that this expensive soup
“goes against the conception of miso soup as an everyday food for every person.”

Though this soup is suitable for a special occasion, it’s easy to make so you’ll have plenty to energy for other festivities beyond the table.
Oh, happy new year to all!

Seafood Miso Soup
Kaisen Miso-shiru
serves 4
page 224

• 1 medium fresh lobster (I used a 9 ounce lobster tail)
• 5 ounces boned and skinned salmon (8 oz.)
• (3 large Key West shrimp)
• 4 cups dashi
• 1 sprig fresh dill
• 1 Tablespoon olive oil
• 1/2 cup diced carrot
• 1/2 cup diced daikon (none available this time)
• 1/2 cup diced potato
• 1/2 cup diced celery (none available this time)
• 1/2 cup diced onion
• 1/4 cup Saikyo miso (sweet white miso)
• 1 Tablespoon akamiso (brown miso)
• Garnish
• Watercress leaves (I used some snow peas)

•• If the lobster is live, bring plenty of salted water to a boil in a large pot. Cook the lobster for 2 minutes. Put the lobster on a chopping board, back side up. Insert a knife into the space between the body and the meat-filled tail, and cut around in both directions to the belly side. Pull the body apart from the tail, reserving the body and claws.
•• Place the lobster tail underside up on the chopping board, and make a shallow cut along one side. Remove the thin shell from the underside. With the aid of a knife, gently pull the flesh from the hard shell. Cut the tail into quarters.
•• Cut the salmon into 1 1/2-inch squares.
•• Put the lobster body and claws, the dashi, and dill into a medium pot. Bring the mixture to a boil over medium heat, and cook for 5 minutes, skimming any emerging foam.
•• Strain the broth through a sieve lined with a finely woven cotton cloth. Discard the lobster body and dill, but reserve the claws.
•• Heat the olive oil in a large pot over medium heat. Add all the diced vegetables, and cook for 2 minutes, stirring. Add the stock, and bring the mixture to a boil. Reduce the heat to low, cover, and cook until the vegetables are soft, about 15 minutes.
•• Add the salmon, and cook for 3 minutes. Add the miso, lobster tail, and claws (and shrimp). Cook for 2 minutes. Serve immediately in individual bowls, with the seafood prominently displayed with a watercress leaf for garnish. (my note: be really careful not to overcook the seafood—it continues to cook in the hot broth while you are serving and it would be a shame to overcook this good food!)

Browse the web with an iPod!

⇐ Previous Post		Next Post ⇒
Oden: Hot Stew with Assorted Fish Cakes		December 2008 Recipe Summary

Advertisement