Miso Soup with Vegetables and Shrimp

For the miso soup, mix the miso with some vegetable soup until smooth and set the mixed paste aside. Bring the vegetable soup to a boil. Meanwhile, peel the carrot and cut it slightly diagonally into slices about 3 mm thick.

Remove the stalk from the mushrooms, clean them and slice them as well. Wash the shrimp and remove the tail if necessary. Wash and dry the spinach leaves.

Cut the green of the spring onion into fine rings. First add the carrot slices to the boiling soup, after about 2 minutes add the shrimp and mushroom slices.

Once the shrimp are no longer translucent, turn off the heat and immediately add the spinach leaves to the soup. When the soup is no longer boiling, stir the miso soup paste set aside into the soup, adding a little salt if necessary.

Divide among soup bowls and serve sprinkled with scallion rings!

Preparation Tip:

Miso soup can also be prepared without shrimp. Instead, diced tofu can be used or nothing at all.

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