Shrimp Miso Soup

My daughter Mishu request me to make her soup in this hot and humid 90 plus F.. weather!!.I can't tell a 3.5 year old "NO" soup for her.I always encourage her to drink chinese herbs and vegetable meat soup,so I quickly crank my brain to come up with something healthy and simple!.I still have plenty of miso paste left in air tight container.I always store extra bean curd(tofu) in the fridge .Mishu love seafood...so here you go Shrimp Miso Soup!!.In less than 10 minutes,her soup is ready!

Ingredients:

1 liter water

1 tbsp miso paste

10 clean shrimp

2 tbsp cube firm tofu

1 tbsp dried seaweed(wakame)

1 tsp scallion

Method:

1:Prepared water in pot and bring to rolling boil.Add in miso paste and shrimp,let it rolling boil again before remove from the heat.

2:Cut firm tofu in to cube, soaked cube tofu in cold water in a container.

3:Raise 2 tbsp dried seaweed under cold water,removed the water immediately.Don't soaked it!.Cut scallion fine .

4:Use a bowl ,add in cube tofu,seaweed,and scallion before scoop the miso soup into it.Serve warm or hot.

Add tofu,seaweed and scallion portion accordingly to your likeness.

Note:

Remember when you make Miso soup use FIRM tofu.The texture and taste is not much different from "SOFT" tofu.You don't want your tofu to get mushy before you can drink your soup,so Firm tofu is ideal for miso soup!.Don't add all the tofu,seaweed and scallion into the miso soup unless you have a large group of guest who can finish the whole pot in an hour or two.You still can keep the remaining tofu,seaweed and scallion for a week in the fridge.Just make miso soup with miso paste in rolling hot water and add those ingredients,then you're good to go...