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Miso soup with noodles and prawns Recipe

A light Japanese soup made with miso paste, celery and prawns.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(15 votes) 3.9/5
Pour people
  • Carrot(s) : 2 whole
  • Stick(s) of celery : 2 whole
  • Fresh coriander : half bunch
  • Water : 1500 ml
  • Shallot(s) : 1 whole
  • Frozen king prawn(s) : 18 whole
  • Sunflower oil : 0.5 ml
  • Freshly ground black pepper : a Turn
  • Maldon salt : a pinch(es)
  • Miso : 150 g
  • Large rice noodle(s) : 300 g
  • Fresh ginger : 20 g
  • ETAPE 1

    Peel and finely dice the shallot and the ginger.

  • ETAPE 2

    Slice the celery into half centimetre pieces.

  • ETAPE 3

    Peel the carrot, cut in half lengthways then into half centimetre slices.

  • ETAPE 4

    Peel the prawns and remove the black spine using the tip of a sharp knife.

  • ETAPE 5

    Heat a frying pan, add a dash of oil and sweat the shallot and celery with a pinch of salt.

  • ETAPE 6

    Once transparent add the ginger and the prawns and then pour the water into the pan. Add the miso paste and bring to the boil.

  • ETAPE 7

    Once boiling, reduce the heat and simmer for 3-4 minutes.

  • ETAPE 8

    Season to taste.

  • ETAPE 9

    Serve the soup sprinkled with the fresh chopped coriander.

Chef's tip

«Vary this recipe by replacing the prawns with chicken or tofu. Spring onion is another traditional addition.»

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