Japanese Clear Soup with ShrimpFrom chefelaine 6 years ago
How to make it
- Bring the dashi to a simmer. Carefully add salt to taste.
- Do not boil rapidly, as this will cause the broth to cloud.
- Add soy sauce. (The soup should be crystal clear.)
- Cut lemon zest into very fine julienne.
- Trim and wash the snow peas.
- Cut them crosswise at an angle, making diamond shapes.
- Blanch them 1 minute in boiling water. Drain and cool.
- Peel and devein the shrimp.
- Blanch them in boiling water just until cooked, no more than 1 minute.
- Rinse soup cups or bowls in hot water to warm them.
- In each bowl put 1 shrimp, a few pieces of snow peas, and a few threads of lemon zest.
- Make sure that the soup is very hot—almost at the boiling point—and ladle 6 oz into each bowl.
- Serve at once.
- Garnish: Clear soup garnish can be varied considerably.
- Always use just a few carefully chosen items.
- Don't clutter the bowl.
- The effect should be like an elegant little still-life painting seen through the perfectly clear soup.
- All cutting should be done carefully and neatly.
- Garnish items include:
- Tofu, cut in small cubes
- Cooked pork loin or chicken breast, cut in small dice, batonnet, or julienne
- Lobster tail, in thin slices
- Cooked fish, separated into flakes (use a type that separates into large, firm flakes, such as snapper or cod)
- Small clams, steamed and removed from shell (the broth can be clarified, diluted, and used for soup base instead of dashi)
- Carrots, cut julienne
- Fresh white mushrooms, sliced thin
- Dried shiitake mushrooms, soaked, simmered, and cut into julienne
- Wakame (a type of seaweed); soak until soft, cut into small pieces and discard the hard ribs, and simmer in the soup 2 minutes
- Chinese cabbage, shredded
- Watercress leaves
- Fresh ginger root, cut into fine shreds (use only a few shreds per serving)
- Bamboo shoots, sliced thin
- White radish, sliced thin or shredded
- Miso Soup
- Miso soup is made simply by dissolving miso (fermented paste made of soybeans, barley, and/or rice) in dashi.
- The two main categories of miso are white miso, which is actually light yellowish in color and has a sweet, mild taste, and red or dark miso which comes in varying shades of reddish brown and is stronger and saltier in taste.
- General proportions for soup are 4 tbsp red miso or 6 tbsp white miso, per quart of dashi.
- Put the miso in a small bowl and carefully stir in a ladleful of hot dashi.
- Stir until completely lump-free.
- Add enough dashi so the miso is thin and pourable.
- (Do not add miso directly to soup, or it will not mix in properly.)
- Carefully stir the dissolved miso into the remaining hot dashi.
- Season to taste and, if desired, add 1-2 tsp soy sauce.
- Add desired garnish as for clear soup, except that the garnish can be added directly to the soup kettle.
- Because this is a heartier soup, it is more often garnished with tofu and vegetables than more delicate seafood.
- Stir before serving, as the miso settles out.
The Cookchefelaine Muskoka, CANA
The Rating5 people
This soup is delicious; I have prepared it many times. Splendid, Chef Elaine, and five.
Chef Pchefperiwinkle in Scarboro loved it
Very nice directions here, Elaine! I learned a lot just now about the Miso! Thanks for posting this!juels in Clayton loved it
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