Miso soup with shrimp, wheat noodles and wakame seaweed

2 servings

20 minutes

Miso soup with shrimp, wheat noodles, and wakame seaweed is a refined dish of Japanese cuisine that combines delicate marine flavors with the rich umami aroma of miso paste. This soup has roots in the ancient Japanese tradition of consuming miso that spans centuries. It harmoniously intertwines the sweetness of shrimp, the depth of dashi, and the light saltiness of wakame seaweed. Wheat noodles add heartiness while green onions refresh the taste. This soup is perfect for warming up on cool days and suits both a light lunch and an elegant dinner. Its soft, rich consistency provides true pleasure, and its healthy ingredients make it not only delicious but also nutritious. Each spoonful is a journey into the world of traditional Japanese gastronomy that reveals the subtleties of flavors and textures.

Energy value per serving

• Calories: 200.4
• Proteins: 20.8g
• Fats: 2.7g
• Carbohydrates: 23.1g

Ingredients

• Water: 1 l
• Dark miso paste: 1 tbsp
• Wakame seaweed: 0.5 tbsp
• Peeled boiled shrimps: 150 g
• Wheat noodles: 50 g
• Green onions: to taste
• Dashi powder: 1 tbsp

Cooking steps

1. Add dry dashi broth to the water and bring to a boil.

   Required ingredients:

   • Water: 1 l
   • Dashi powder: 1 tablespoon

2. Pour some broth into a separate bowl and dissolve the soy paste in it. Pour back into the pot and mix thoroughly.

   Required ingredients:

   • Dark miso paste: 1 tablespoon

3. Add shrimp, noodles, and seaweed soaked in warm water. Cook for 5 minutes. Remove from heat, pour into bowls. Add green onion.

   Required ingredients:

   • Peeled boiled shrimps: 150 g
   • Wheat noodles: 50 g
   • Wakame seaweed: 0.5 tablespoon
   • Green onions:  to taste