Bountiful Seafood Miso Soup

I thought it was about time for my frozen seafood to see daylight.

Recipe By: Oshaman-bay (https://cookbuzz.com/kitchen/444)
Serves 2 Prep: 5 min Cook: 8 min

Ingredients

Frozen squid 2
Frozen prawns 6-8
Surimi 3
Onion 1/4
Celery 1
Ginger 1/2 thumb
Dashi stock granules (or fish stock cube) 1/2 tsp (or 1)
Butter 1 tsp
Hot water 500ml
Miso (red or mixed) 35-40g
Spring onion 1/4

Method

1
Tesco sells whole small frozen squid. Cut these and all the other ingredients into small bitesize pieces. Chop the ginger finely.
2
Put 1 tsp butter in a frying pan and stir fry the ginger, squid, celery and onions on medium heat. Once the vegetables have softened, add the hot water and dashi stock and simmer.
3
Boil for 3-4 minutes then turn the heat down to medium. Dissolve in the miso and finish with the surimi and prawns. Cook for a short while only, as these will become too hard if cooked too long.
4
Scoop out the seafood and pile high in a bowl or soup dish, then pour over the soup. Sprinkle with chopped spring onions and some drops of chilli oil if you like.

Tips & Note

Bountiful Seafood Miso Soup

I thought it was about time for my frozen seafood to see daylight.

Recipe By: Oshaman-bay (https://cookbuzz.com/kitchen/444)

Serves 2

Prep: 5 min

Cook: 8 min

Ingredients

Frozen squid 2
Frozen prawns 6-8
Surimi 3
Onion 1/4
Celery 1
Ginger 1/2 thumb
Dashi stock granules (or fish stock cube) 1/2 tsp (or 1)
Butter 1 tsp
Hot water 500ml
Miso (red or mixed) 35-40g
Spring onion 1/4

Bountiful Seafood Miso Soup

Recipe ID :2437 Posted on 27 FEB 2017

Serves 2

Prep 5min
Cook 8min
views 2,928
printed 2

saved 0

I thought it was about time for my frozen seafood to see daylight.

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Ingredients

Print Ingredients Email Ingredients
2
6-8
3
1/4
1
1/2 thumb
1/2 tsp (or 1)
1 tsp
500ml
35-40g
1/4

Method

Prep
5min
Cook
8min
1
Tesco sells whole small frozen squid. Cut these and all the other ingredients into small bitesize pieces. Chop the ginger finely.
2
Put 1 tsp butter in a frying pan and stir fry the ginger, squid, celery and onions on medium heat. Once the vegetables have softened, add the hot water and dashi stock and simmer.
3
Boil for 3-4 minutes then turn the heat down to medium. Dissolve in the miso and finish with the surimi and prawns. Cook for a short while only, as these will become too hard if cooked too long.
4
Scoop out the seafood and pile high in a bowl or soup dish, then pour over the soup. Sprinkle with chopped spring onions and some drops of chilli oil if you like.
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