Prawn miso soup with noodles, spring onion and pork belly! What a savory Japanese style lunch we got here today… God, there’s so much to do with that miso paste!
I’m on a miso high!
I’ve always been a fan of miso.
Even when I was little. My parents used to be into this macrobiotic type of lifestyle. And I clearly remember this jar of almost black miso on the table when we would eat soup. Just stir in a tad of the miso and just let it melt away.
The use of miso and other macrobiotic condiments later on dwindled down a bit, and my parents kind of became plain vegetarians. Oh well, nowadays my mom eats meat from time to time. And my dad is a pescatarian.
Enough family history, let’s get back to this prawn miso soup.
This was the savory Japanese lunch I had today. God, there’s so much to do with miso paste. Are you familiar with this Japanese condiment?
Maybe you have tasted miso soup before? I used to buy instant miso soup for a quick lunch. I’ve always liked that particular salty flavor. Some call it umami now. There were always chunks of diced tofu and nori swimming in it.
Not bad at all.
But not surprisingly this very next ‘fresh’ miso soup breaks every record.
Prawn Miso Soup with Noodles
You have to see for yourself how much miso you like.
Because I am a salty tooth I can handle quite some saltiness in my food. A tablespoon and half of the tacky red stuff was just perfect for me. But maybe you like less. Or even more.
That’s totally up to you.
Do you love miso soups?
Then also check out my miso soup with bacon and zucchini!
- 6 fresh or frozen prawns
- 1 ½ tbsp miso paste
- 3 cups chicken stock (720 ml)
- 1 tsp toasted sesame oil
- 1 tsp lemon juice
- a handful instant ramen noodles
- 2 fresh spring onions
- 1 tsp hot chili sauce
- sliced nori seaweed for garnish
- Thaw the prawns if you are using frozen ones. Then remove the heads and the scales but leave the tails on. Pour the chicken stock in a large saucepan and place it over medium-high heat until boiling. Then add the peeled prawns.
- Stir and cook for a minute then add the ramen noodles to the stock as well.
- Stir and cook the ramen until nearly tender. Then stir in the red miso paste. Add half if you’re not sure about how much you should add. You can add extra to taste just in the end.
- Stir the soup well for a minute until the miso paste has melted away fully and is incorporated in the chicken stock. Peel and slice the spring onions finely. Add them to the soup. I also added some leftover pork belly here (optional).
- Stir for another minute. Then add the sesame oil, the lemon juice and chili sauce to taste.
- Stir well and take the miso soup off the heat now. Check the seasoning and add extra miso or hot chili sauce to taste if necessary. Scoop the noodles and the cooked prawns into large bowls. Divide the rest of the miso soup evenly. Sprinkle the soup with the freshly sliced nori seaweed and serve piping hot.