Recipe information
Yield
4 Servings
Ingredients
3
14 1/2-ounce cans low-salt chicken broth
1
/4 cup soy sauce
2
tablespoons mirin (sweet Japanese rice wine)
1
tablespoon minced peeled fresh ginger
1
1/2 cups shredded carrots (about 3 1/2 ounces)
5
tablespoons yellow miso (fermented soybean paste)
1
1/2 pounds uncooked peeled deveined small shrimp
2
cups watercress, thick stems removed
3
/4 cup thinly sliced green onions
3
/4 teaspoon hot chili oil
Need to make a substitution?
Preparation
Step 1
Bring first 4 ingredients to boil in heavy medium saucepan over medium-high heat. Add carrots. Reduce heat to low; cover and simmer until carrots are crisp-tender, about 3 minutes.
Step 2
Place miso in medium bowl. Whisk in 1/2 cup hot broth mixture. Return miso-broth mixture to same saucepan. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.
Step 3
Bring soup to boil. Turn off heat. Mix in shrimp, watercress, and green onions. Cover and let stand until shrimp are cooked through, about 4 minutes. Stir in chili oil; divide soup equally among 4 bowls and serve.