We use cookies to help this site deliver the best possible experience.   Remove this notice.

Miso soup with noodles and prawns Recipe

Ingredients for 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
Method
  • 1

    Peel and finely dice the shallot and the ginger.

  • 2

    Slice the celery into half centimetre pieces.

  • 3

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

  • 4

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

  • 5

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

  • 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.

  • 7

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

  • 8

    Season to taste.

  • 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.»

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

Rate this recipe :

(13 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

  • Difficulté  Easy
·