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Tom Yum Goong Miso Soup
With cilantro and lime, this miso soup has a flavor of tom yum goong.
Ingredients (4 servings)
| Small whole shrimps | 4 |
|---|---|
| Shimeji mushrooms | 1/2 pack |
| Boiled bamboo shoot | 80 g |
| Cilantro | Several leaves |
| Lime | 1/2 |
| Tabasco sauce | A few drops |
| Chicken stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Aka (Red) miso
Our product used in this recipe
Akadashi
(Red Dashi-added Miso)
Directions
- Cut the base off the shimeji mushrooms and divide into small bunches. Slice the boiled bamboo shoot.
- Place the whole shrimps in the chicken stock and boil. Add the shimeji and bamboo shoot.
- After the ingredients are cooked, lower the heat and dissolve the miso. Serve the miso soup in bowls with the cilantro on top and lime juice squeezed or Tabasco sprinkled to taste.
★ A Note
The flavor of lime suits this miso soup. If lime is not available, either kabosu or sudachi (both Japanese citrus fruits) will do.
