Savory Dried Shrimp and Spinach Miso Soup
Recipe for Dried Shrimp and Spinach Miso Soup – How to Make Spinach Tofu Miso Soup
Using leftover spinach from making a side dish, this recipe creates a delicious spinach soup with dried shrimp and tofu. The dried shrimp add a wonderful depth of flavor, making this a comforting and hearty soup.
Main Ingredients- Spinach, 85g (after trimming)
- Dried shrimp, 10g (or 6g of dried $:=$ prawn)
- Tofu, 150g
- Green onion, 1.5 Tbsp (chopped)
- Minced garlic, 0.7 Tbsp
- Red chili pepper, a little (for garnish, thinly sliced diagonally)
Cooking Instructions
Step 1
Trim the yellow or wilted leaves from the spinach. Carefully trim the very end of the roots with a knife. Leaving the roots intact can help the spinach hold its shape better. Place the prepared spinach in a bowl.
Step 2
Fill the bowl with enough water to cover the spinach. Gently swish the spinach with your hands to remove any dirt or debris. Rinse the spinach 3-4 times, changing the water each time. Drain thoroughly in a colander.
Step 3
Lightly rinse the tofu under running water to remove any surface dust. Slice the tofu into pieces about 1cm thick and long. This size will prevent the tofu from breaking apart too much while cooking and maintain a pleasant texture.
Step 4
Prepare the flavor base: dried shrimp (10g), minced garlic (0.7 Tbsp), and soup stock cubes (2 pieces). Finely chop the green onion. Thinly slice the red chili pepper diagonally for garnish (about 3 pieces). Tip: If you don’t have dried shrimp, about 6g of dried $:=$ prawns can also be used for a delicious flavor.
Step 5
Pour 800ml of rice water into a pot. Add the 2 soup stock cubes. Rice water adds a subtle sweetness and smooth texture to the soup.
Step 6
Place the miso paste (0.7 Tbsp) and ssamjang (0.5 Tbsp) into a fine-mesh sieve. Holding the sieve over the pot, use a spoon to press the pastes through the sieve into the rice water. This method ensures the pastes dissolve smoothly without clumps, resulting in a clearer broth.
Step 7
Stir the dissolved miso and ssamjang into the rice water. Place the pot over high heat and bring to a boil.
Step 8
Add 0.7 Tbsp of soup soy sauce. This soy sauce enhances the savory notes of the miso and adds an extra layer of umami.
Step 9
Add 0.5 Tbsp of fish sauce. Fish sauce contributes a deeper, more refreshing flavor to the broth. Continue boiling over high heat until the soup comes to a rolling boil.
Step 10
Once the soup is boiling vigorously, add the prepared spinach and dried shrimp. Gently stir to combine. Be careful not to stir too vigorously, as this can break up the ingredients.
Step 11
When the soup returns to a boil, reduce the heat to medium. Let it simmer for about 2 minutes to allow the flavor of the dried shrimp to infuse into the broth. This step is key to developing the rich umami taste.
Step 12
After 2 minutes, add the sliced tofu. Gently stir the soup to incorporate the tofu. Allow the soup to come back to a boil. Avoid overcooking the tofu, as it can become mushy.
Step 13
Once the soup boils again, add the chopped green onion and minced garlic. Stir gently. Let it simmer briefly to allow the aromatic flavors of the green onion and garlic to meld into the soup.
Step 14
When the soup has simmered for a moment after adding the aromatics, turn off the heat. Taste the soup and adjust the seasoning if needed by adding a little more fish sauce or soup soy sauce. Garnish with the sliced red chili pepper. Your delicious and comforting Dried Shrimp and Spinach Miso Soup is ready to enjoy!
