Miso soup is my ‘go-to’ soup for warming up the body and feeding my craving for Asian flavour. Added prawn heads and samphire as a luxurious seafood version.
A regular miso soup is good, but a prawn-infused miso soup is GREAT!
I have a pack of M&S Madagascan organic frozen prawns lying in the freezer. Usually, I’d pan-fry it and pair with roasted vegetables, but suddenly, an image of a prawn-head-floating-in-soup popped into my mind, and I was like, ‘Oh! I want えび味噌汁(ebi-miso-shiru)!’
So yes, here is the GREATEST-EVER prawn miso soup, with the asparagus of the sea, samphire!
Samphire, not only a destined companion is with fish, like what I did with salmon and mussels, is perfect in this prawn miso soup, too!
I also added shrimp dashi powder (pictured below) and wakame to boost the ocean scent and flavour.
Prawn and Samphire Miso Soup Recipe
Get hold of the prawn heads! They add marvellous flavour to the miso soup. Add some miso and dashi, then you’ll have a bowl of uplifted miso soup in 20 minutes.
Ingredients
Serves 3
- 8 prawn heads
- 20 g samphire
- 3 g dried wakame
- 2 tsp shrimp dashi powder
- 2 leveled tbsp miso
- 1 tbsp white wine/cooking sake
- 700 ml water
- spring onions for garnish
How to Make
- Cut off the prawn’s antennae. Cook the prawn heads in a dry frying pan over medium heat until they change colour and are very aromatic, about 3 to 5 minutes.
- Bring the water to a boil, add the wakame, shrimp dashi powder, wine, and return the prawn heads too. Simmer for 10 minutes. Remove scum from the surface.
- Dissolve miso into the pot and have a taste. Add more miso if required.
- Stir in the samphire and cook for a few further minutes. Garnish with spring onions before serving.
Midweek lunch: Prawn and samphire miso soup with veggies yakisoba. 🙂
