Ingredients
- ¼ c (60ml) aka miso (red miso), divided
- 2 green onions, dark and pale green part thinly sliced, white part minced, divided
- 3 tbsp (45ml) grapeseed oil
- 1 garlic clove, minced
- 1 tbsp (15ml) minced fresh ginger
- 1 tbsp Shaoxing wine
- 6 large shrimp, shelled and deveined
- salt and ground white pepper, to taste
- 3 c (750ml) water
- 6 large shiitake mushrooms, stemmed and thinly sliced
- 2 baby bok choy, cut into quarters
- chopped fresh cilantro and chives, for garnish
Directions
In a medium bowl, whisk together 2 Tbsp (30 ml) miso, minced white part of green onion, 2 Tbsp (30 ml) grapeseed oil, garlic, ginger, Shaoxing wine and a pinch each of salt and white pepper. Add shrimp and toss to coat. Set aside while preparing mushroom broth.
In a medium saucepan, whisk together water and remaining 2 Tbsp (30 ml) aka miso. Bring to a simmer over medium heat before adding shiitake mushrooms. Simmer soup until mushrooms are soft, about 5 minutes. Remove soup from heat and stir in dark and pale sliced green onion tops and bok choy. Cover to keep warm and set aside.
Heat remaining 1 Tbsp (15 ml) oil in a nonstick frying pan over medium-‐high heat. Remove shrimp from marinade and sauté until cooked through, about 3 to 4 minutes.
To serve, ladle shiitake mushroom broth and vegetables between 2 shallow bowls. Garnish soup with prawns and a sprinkle of cilantro and chives, if desired.
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