MISO SOUP WITH SHRIMP AND WATERCRESS

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Miso Soup with Shrimp and Watercress image

Categories     Soup/Stew     Shrimp     Summer     Watercress     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

3 14 1/2-ounce cans low-salt chicken broth
1/4 cup soy sauce
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon minced peeled fresh ginger
1 1/2 cups shredded carrots (about 3 1/2 ounces)
5 tablespoons yellow miso (fermented soybean paste)
1 1/2 pounds uncooked peeled deveined small shrimp
2 cups watercress, thick stems removed
3/4 cup thinly sliced green onions
3/4 teaspoon hot chili oil

Steps:

  • Bring first 4 ingredients to boil in heavy medium saucepan over medium-high heat. Add carrots. Reduce heat to low; cover and simmer until carrots are crisp-tender, about 3 minutes.
  • Place miso in medium bowl. Whisk in 1/2 cup hot broth mixture. Return miso-broth mixture to same saucepan. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
  • Bring soup to boil. Turn off heat. Mix in shrimp, watercress, and green onions. Cover and let stand until shrimp are cooked through, about 4 minutes. Stir in chili oil; divide soup equally among 4 bowls and serve.

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