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Bouillabaisse-style Miso Soup

The umami (good taste) of shrimps and scallops seeps into the various vegetables and fills this miso soup.

Ingredients (4 servings)

Whole shrimps 4
Scallops 4
Onion 1/4
Celery 1/2
Small potato 1
Miniature tomatoes 8
Celery leaves 8
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Aka (Red) miso

Our product used in this recipe

Aka (Red) miso

(Red Dashi-added Miso)


  1. Devein the whole shrimps without removing the shells. Cut the onion, celery and potato into proper sizes.
  2. Boil the shrimps in the dashi stock and add the scallops, onion, potato and celery.
  3. After the ingredients are cooked, dissolve the miso and add the miniature tomatoes. Serve the miso soup in bowls with the celery leaves on top.

★ A Note

Shrimp shells give good dashi. Tomatoes are full of glutamic acid and also give umami to the miso soup.

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