Miso Soup with Shrimp and Edamame Noodles

Step into your own culinary wonderland and whip up an amazing miso soup with just five ingredients! You'll have yourself a bold, flavorful bowl of deliciousness that will make you feel like the top chef. No need to go out for restaurant-worthy food — dabble in yellow, white or red miso paste flavors right at home. And if you're feeling brave - add extra dashi stock for a stronger boot of savory goodness!  This very light and tasty soup is perfect for those hot days in July where you're stuck inside being refrigerated by your AC and feeling a bit frosty.  


These are the basic, easy-to-find ingredients you'll need to make this top-rated miso soup recipe:

  1. 4 Cups of Water: This easy miso soup recipe starts with four cups of water.
  2. 2 Teaspoons of Dashi granules and 3 tablespoons of miso paste: Dashi granules and miso paste give the soup a bold, savory flavor base.
  3. 8 Ounces of Tofu: The protein in this miso soup is a package of diced silken tofu.
  4. 2 Green onions: Diced green onions add a burst of color and flavor.
  5. 8-10 Fresh Large Shrimp - Devain and De-shell them for a better experience.
  6. 6 Ounces of Edamame Noodles (1/2 a package)

Note About Miso Paste: Miso paste comes in red, white, and yellow varieties. The type you use for soup is up to you and your preferences, but restaurants usually use red miso because it has the deepest flavor.


1. Bring the water and dashi granules to a boil. Use a medium saucepan over medium-high heat; bring to a boil. 
2. Reduce the heat and whisk in miso paste.
3. Stir in the tofu, shrimp, edamame noodles and green onions. Separate the layers of green onions, and add them to the soup.
4. Simmer and serve.


I prefer the Japanese Sencha Green Tea or my favorite the Japanese Genmaicha Green Tea.

Japanese Sencha Green Tea

Japanese Sencha is a traditional green tea that is produced in several parts of Asia, including Japan. Although it took almost six centuries before green tea was fully accepted in Japan, Sencha green tea is now among one of the finest teas included in ceremonial tastings.

This particular variety has not been fermented nor withered. Instead, the leaves are steamed to prevent fermentation. Once steeped, Japanese Sencha produces a greenish-yellow liquor with a mellow body and slight vegetal notes.

Japanese Genmaicha Green TeaJapanese Genmaicha green tea is an incredible example of the art of tea. Legend has it that sometime during the 1400s, a servant named Genmai leaned too far forward when serving hot tea to his Samurai warlord; the rice snack in Genmai's pocket fell into the samurai's tea. To their surprise, popping commenced upon the rice falling into the near-boiling tea. Intrigued, the samurai tasted the tea and was overwhelmed with delight! He then named the tea after Genmai, and he requested that it be served every day thereafter.

Harvested while still young, the tea leaves are then dried and mixed with puffs of roasted, hulled rice to give it the appearance of "popcorn tea." Each cup of Japanese Genmaicha is sweet with a delicious toasty finish.

Written by Maximilian Lucena
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