Ebi Misosiru(Shrimp miso soup) ｜ Our Regional Cuisines

1. Drain the rice. Use the water from the second time.

2. Wash the shrimp in salted water. Remove the heads and tails from the shrimp, wash them, place them in a bowl with the shells on, add 500 ml of the rice water and blend.

3. Put the remaining rice water in a pot and heat, add 2, bring to a boil, stirring with a wooden spoon, add white miso (or red miso if you prefer), and simmer over low heat for about 20 minutes.

4. Add diced tofu to 3 and simmer over low heat for another 10 minutes, stirring to prevent burning.

5. Serve in bowls and sprinkle with japanese leek.