Prawn and shiitake miso soup

This classic Japanese miso soup combines silken tofu with prawns for a light, soothing meal that can be enjoyed all year long.

  • 30 mins cooking
  • Serves 4
  • Print


Prawn and shiitake miso soup
  • 100 gram soba noodles
  • 1 litre (4 cups) water or light chicken stock
  • 2 tablespoon dried wakame
  • 8 dried shiitake mushrooms
  • 1/4 cup white miso paste
  • 1 tablespoon dashi powder
  • 500 gram prawns, peeled, deveined
  • 200 gram silken tofu, diced
  • 2 green onions, thinly sliced


Prawn and shiitake miso soup
  • 1
    Cook soba noodles in a large pot of boiling salted water until tender; drain and rinse under cold water. Divide among serving bowls.
  • 2
    Bring water or stock to a boil with wakame and shiitake mushrooms; simmer 4 minutes, or until mushrooms are tender.
  • 3
    Ladle some of the boiling water over miso in a heatproof bowl; stir to loosen miso.
  • 4
    Add dashi powder and prawns to soup. Reheat gently, without boiling, about 5-10 minutes, so the prawns gently poach in the soup.
  • 5
    Once prawns are cooked through, add miso mixture, tofu and green onions. Stir well to combine.

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