Americane Style Miso Soup

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Frozen prawns with head and shell		10
Frozen peeled prawns		10
Red chilli		as required
Red pepper		1/4
Sweetheart cabbage leaves		4
Butter		1 tsp
Miso (red or mixed)		40g
Fish stock cube		1
Hot water		600ml
Onion (medium)		1/4
Ginger slices		2
Salmon fillet		1

Method

Prep

5min

Cook

20min

Put the butter in a pan and add the sliced onion and frozen prawns with heads and shells and stir fry on high heat.

The frozen prawns should defrost in 4-5 minutes. Press the heads with tongs to extract all the juices and flavour. This is a critical stage!

Add the ginger slices and chopped red pepper and red chilli and stir for 2 or 3 minutes.

Add the fish stock and simmer for 5 minutes on high heat. Turn the heat down to medium and dissolve in the miso.

Gently add the lightly salted salmon fillet and cook on medium heat for 5 minutes.

Add the chopped cabbage and boil for 2 minutes. Remove the prawns and add the peeled prawns. Turn the heat off.

Carefully remove the salmon, taking care not to break it too much. Arrange the pieces in a soup dish.

Arrange the rest of the ingredients attractively around the salmon and then pour the soup over the top.

Here is a recipe that reuses the prawn heads from Step 6, once you've extracted the juices.

Tips & Note

Once you add the prawns with heads and the fish stock, you'll see lots of bubbles.It might look like scum that needs to be removed, but it actually has a delicious flavour so resist removing it.

Category

Japan USA Boiled Miso soup Simmer Soups Stir Fried Bell Peppers Cabbage Prawns Root Vegetables Salmon Spices

Related americane fish stock red chilli miso ginger

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