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.
Did you make this recipe? Share it on Instagram and tag @farmers.fresh.mushrooms
Find More Recipes
If you enjoyed this recipe, try these other tasty recipes:
Slow Cooked Salmon with Shiitakes and Tomato Fondue
A delicious and nutritious dinner for 4 that doesn't take hours to make. Try it out for your next weekday dinner.
Cajun Seafood Stuffed Mushrooms
Delicious stuffed mushrooms filled with crab meat, cooked shrimp along with herbs and spices that give an extra boost of flavour.
Mushrooms in Hazelnut & Garlic Butter with Roast Pork & Fresh Ricotta
Try this tasty dinner dish with roast pork, fresh ricotta and a variety of mushrooms paired with a tasty hazelnut & garlic butter.
