Shrimp Avocado Miso Soup

A harmonious fusion of Japanese and contemporary flavors, featuring tender shrimp and creamy avocado in a rich, umami-packed miso broth, brightened wi...

4 servings
Japanese Fusion Cuisine
🟡Intermediate★★★☆☆
May 30, 2025
27 views

Ingredients

🥩

12 pieces

large shrimp

peeled and deveined, tails on

🥬

1 inch

ginger

finely julienned

🍎

2 whole

ripe avocado

cut into 1-inch cubes

💧

4 cups

dashi stock

homemade or instant

🍎

2 whole

fresh lime

1 juiced, 1 cut into wedges

📦

3 whole

scallions

finely sliced on bias

📦

1/4 cup

fresh cilantro

leaves picked

🫒

1 teaspoon

sesame oil

toasted

🌶️

1/2 teaspoon

red chili flakes

or to taste

📦

3 tablespoons

white miso paste

shiro miso preferred

📦

2 tablespoons

wakame seaweed

dried, rehydrated

Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other

Instructions

Step 1
Bring dashi stock to a gentle simmer in a medium saucepan over medium heat. Avoid boiling to preserve the delicate flavors.
Step 2
Place white miso paste in a small bowl and whisk in 1/2 cup of the hot dashi stock until completely smooth. This tempering prevents lumps in the final soup.
Step 3
Add the tempered white miso paste back to the simmering dashi stock, along with the julienned ginger. Maintain a gentle simmer for 5 minutes to allow flavors to meld.
Step 4
Add the large shrimp to the simmering broth and cook just until they turn pink and opaque, about 2-3 minutes. Remove the shrimp immediately to prevent overcooking.
Step 5
Add the rehydrated wakame seaweed and half of the scallions to the broth. Simmer for 1 minute to warm through.
Step 6
Remove the soup from heat and stir in the fresh lime juice and sesame oil. The heat should be off to preserve their volatile flavors.
Step 7
Divide the cubed ripe avocado and cooked shrimp among four bowls. Ladle the hot broth over top.
Step 8
Garnish each bowl with remaining scallions, fresh cilantro leaves, and a sprinkle of red chili flakes. Serve immediately with lime wedges on the side.

✨Chef's Tips

  • ★For restaurant-quality dashi, steep kombu for exactly 30 minutes at room temperature before bringing to heat. Remove it just before it boils to prevent bitterness.
  • ★Choose avocados that yield slightly to pressure but aren't soft. Cut them just before serving and toss with a little lime juice to prevent oxidation.
  • ★The key to perfectly cooked shrimp is to remove them from the heat when they're still slightly curved, not tightly curled. They'll continue cooking slightly in the residual heat.
  • ★For an extra layer of umami, brush the shrimp with miso paste 10 minutes before cooking. This creates a subtle crust and deeper flavor profile.
soupseafoodhealthyAsian fusionlight mealumami