How to Cook Miso Soup with Shrimp Wonton and Shiitake Mushrooms
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Miso Soup with Shrimp Wonton and Shiitake Mushrooms

Course Soup
Cuisine Japanese
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Author Connie Veneracion

Ingredients

  • 4 fresh shiitake mushrooms caps only
  • 1 bunch bok choy
  • 330 grams silken tofu
  • 1 small carrot
  • 12 shrimp wonton homemade or store-bought
  • 2 packets dashi granules
  • 2 tablespoons miso paste
  • fish sauce to taste

Instructions

  • Halve, quarter or slice the shiitake.
  • Cut up the bok choy into smaller pieces.
  • Cut the tofu into bite-size pieces.
  • Peel and thinly slice the carrot.
  • Boil about four cups of water in a pan.
  • Cook the tofu, mushrooms and bok choy and for about two minutes. The carrot slices and wontons, for about four minutes. Use a slotted spoon to scoop out and transfer to a shallow bowl. Tip: If the water evaporates fast before everything‚Äôs cooked, just add more, a little at a time so that the temperature does not go down so much.
  • Cook the carrot slices and wontons in the water for about four minutes. Again, use a slotted spoon to scoop them out and transfer to a plate or bowl.
  • In another pot, boil another six cups of water. Take a quarter cup of hot water and dissolve the miso paste in it. Turn off the heat and stir in the dashi and miso paste.
  • Place all the cooked ingredients in a soup tureen and pour in the miso soup.
  • Ladle the soup into bowls (make sure everyone gets a piece of everything) and enjoy your miso soup with shrimp wonton and shiitake mushrooms.