Seafood Miso Soup

🛒 Ingredients

• Dashi Stock 220 g · 26 kcal
• White Miso Paste 25 g · 50 kcal
• Silken Tofu 75 g · 53 kcal
• Dried Wakame Seaweed 2 g · 6 kcal
• Shrimp 50 g · 48 kcal
• Scallops 50 g · 45 kcal
• White Fish Fillet (e.g., Cod) 50 g · 40 kcal
• Green Onions (Scallions) 10 g · 3 kcal
• Shiitake Mushrooms 20 g · 6 kcal

👨‍🍳 Instructions

1. Prepare the dashi stock by gently simmering kombu in water, then removing it and adding katsuobushi. Simmer briefly before straining out the bonito flakes to obtain a clear dashi.
2. Rehydrate the dried wakame seaweed in a separate bowl with cold water for 5 minutes, then drain and gently squeeze out excess water. Cut into bite-sized pieces.
3. Cut the silken tofu into 1-inch cubes and thinly slice the shiitake mushrooms. Chop the green onions, separating the white and green parts.
4. Gently heat the dashi stock in a pot over medium-low heat. Do not let it come to a rolling boil.
5. In a small bowl, whisk a ladleful of warm dashi stock into the miso paste until smooth. Add this dissolved miso back into the pot, stirring gently. Do not boil after adding miso.
6. Add the silken tofu cubes, shiitake mushrooms, and the white parts of the green onions to the soup. Let it simmer gently for 2-3 minutes.
7. Add the shrimp, scallops, and white fish to the soup. Cook for about 2-3 minutes, or until the seafood is just cooked through and opaque.
8. Stir in the rehydrated wakame seaweed and the green parts of the green onions. Serve immediately.