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Shrimp and Winter Melon Miso Soup

Enjoy melting winter melon (togan) and fresh shrimp in this miso soup.

Ingredients (4 servings)

Shrimps 4
Togan 80 g
Kaiwaredaikon (White radish sprouts) Several sprouts
Sake 1 teaspoon
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Kome (Rice) miso


  1. Peel the togan thickly and cut into proper sizes. Remove the shells from the shrimps and boil in hot water with the sake.
  2. Bring the dashi stock to a boil and add the togan and shrimps. After the ingredients are cooked, dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls with the kaiwaredaikon on top.

★ A Note

Although togan (winter melon) has “winter” in its name, it is actually a summer vegetable. Other than miso soup, use togan in various simmered dishes.

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