Spinach and Shrimp Miso Soup (Mom’s Recipe)
Savory and Spicy Spinach Miso Soup: A Taste of Home Cooking
This spinach miso soup was inspired by my desire to make a mild version for my young daughter and a version without dried shrimp for my husband who picks them out. The chewy texture of fresh shrimp combined with tender spinach creates a delightful flavor and satisfying bite. It’s a dish that even children will love.
Main Ingredients
- 7-8 bundles fresh spinach
- 12 medium-sized fresh shrimp
- 1000ml rice water (approx. 5 cups)
- 1/2 large green onion
- 1 Korean chili pepper (cheongyang pepper)
- 1 pack anchovy-kelp broth pack
Seasoning and Others
- 1 Tbsp minced garlic
- 1 Tbsp soybean paste (miso)
- 1 Tbsp red pepper flakes (gochugaru)
- Salt (to taste)
- 1 Tbsp minced garlic
- 1 Tbsp soybean paste (miso)
- 1 Tbsp red pepper flakes (gochugaru)
- Salt (to taste)
Cooking Instructions
Step 1
First, prepare the broth by simmering the rice water (1 liter) with the anchovy-kelp broth pack for about 10-15 minutes until fragrant and flavorful. Remove and discard the broth pack.
Step 2
Thoroughly clean the spinach, removing any dirt from the roots. Trim any yellow or wilted leaves. It’s recommended to keep the roots if they are clean and nutritious, just trim off any blemishes. Rinse the spinach 3-4 times under cold running water and set aside.
Step 3
If using frozen shrimp, thaw them completely in cold or lightly salted water. Peel the shells and rinse them well. If using fresh shrimp, peel all the shells and rinse them. Make a shallow cut along the back of each shrimp; this helps them cook evenly and look prettier. Carefully remove the dark vein (intestines) from the back using a toothpick or the tip of a knife.
Step 4
Once the broth is boiling, skim off any foam or impurities that rise to the surface to ensure a clean flavor. Then, place 1 tablespoon of soybean paste (miso) in a fine-mesh sieve and dissolve it into the broth. Passing the miso through a sieve will prevent lumps and create a smoother soup.
Step 5
When the broth returns to a boil after adding the miso, stir in 1 tablespoon of red pepper flakes (gochugaru) for a hint of spiciness. Make sure to mix well so the flakes don’t clump.
Step 6
Add the cleaned spinach to the pot and cook over medium-high heat until the spinach is tender but still vibrant green. Avoid overcooking, as the spinach can become mushy and lose its color.
Step 7
When the soup comes back to a boil, add the prepared fresh shrimp. Cook just until the shrimp turn pink and opaque, as overcooked shrimp can become tough.
Step 8
Stir in 1 tablespoon of minced garlic. Cover the pot, reduce the heat to low, and let it simmer gently for a few minutes. This allows the flavors to meld together beautifully, creating a richer soup.
Step 9
Once the shrimp are cooked through and the spinach has wilted and deepened in color, add the chopped green onion and sliced Korean chili pepper. Simmer for another minute or two. Your delicious spinach and shrimp miso soup is ready! Taste the soup and add salt if needed to reach your desired seasoning. Enjoy this comforting and flavorful soup with a bowl of rice!
