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Minced Shrimp and Wakame Seaweed Miso Soup

Enjoy the minced fresh shrimps in this miso soup.

Ingredients (4 servings)

Minced shrimp  
Unshelled shrimps 200 g
Grated ginger 2 g
Salt A pinch
Albumen 1 egg
Potato starch 1 teaspoon
Dried wakame seaweed 2 g
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Awase (Mixed) miso

Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)


  1. Mince the unshelled shrimps roughly with a knife. Mix it with the grated ginger, salt, albumen and potato starch and make the mix into balls. Rehydrate the wakame seaweed in water and drain.
  2. Boil the minced shrimp balls in the dashi stock.
  3. After the shrimp balls are cooked, lower the heat and dissolve the miso. Add the wakame and serve the miso soup in bowls.

★ A Note

Avoid mincing the shrimps too much to keep their texture to taste.

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