Recipes Soup Seafood Soup Miso Soup with Shrimp and Tofu 4.0 (4,530) Add your rating & review No soup is quicker to prepare than miso; just whisk miso paste into water. By adding shrimp, tofu and greens, it can double as a complete and light meal. Feel free to use leftover chicken or roast pork (or whatever else is at hand) in place of the shrimp. By Grace Parisi Updated on October 31, 2019 Print Rate It Share Share Tweet Pin Email Photo: © James Baigrie Total Time: 20 mins Yield: 4 Ingredients 5 cups water 1/4 cup white or red miso Salt 1 cup frozen shelled edamame 4 ounces baby spinach (4 cups) 3/4 pound shelled and deveined medium shrimp, cut into 1/2-inch pieces 7 ounces firm tofu, cut into 1/2-inch cubes 1 scallion, thinly sliced Steamed short-grain rice and toasted sesame seeds, for serving Directions In a small bowl, whisk 1 cup of the water into the miso. In a medium saucepan, bring the remaining 4 cups of water to a boil with a pinch of salt. Add the edamame, cover and cook until tender, about 5 minutes. Add the spinach in bunches and stir to wilt. Add the shrimp and tofu. Stir the miso mixture and add it to the soup. Simmer just until the shrimp are cooked through, about 1 minute. Season the soup with salt and stir in the sliced scallion. Ladle the soup into deep bowls and serve with steamed rice and toasted sesame seeds. Suggested Pairing Fragrant, crisp American sake. Rate it Print