Seafood Miso Soup

February 24, 2015

Umami- Its that ambiguous taste of whimsical flavour that you can’t really put your finger on.. not sweet, not sour, not salty, not bitter even- but rather a perfect balance of almost all, with a touch more saltiness. The word itself is of Japanese origin and simply means (Uma) ‘Delicious’- (mi) ‘taste’.

The usual weekend run to the fish market had stirred up an intense craving of seafood soup. It evolved from being a lemongrass and coriander prawn soup, to a prawn and crab soup, to a lobster and crab bisque even. Another march around the isles of the fish market and I still couldn’t get my mind to make a choice already! That spark… my tastebuds weren’t being aroused. I began to worry as I made my third patrol around the premises eyeballing every stall.. clams, flathead lobsters, all kinds of fish… they were disappearing fast. At this point, even the fish mongers stopped calling out to me to buy their “prized catch”. Think! Think! And then it happened.. my source of inspiration quickly flashed in my head. My tastebuds tingled at the corner of my mouth as I reminded myself of a miso soup (although vegetarian), that I recently ate at ‘The Sky’ restaurant in the Golden Tulip Hotel; my favourite Korean place. The taste of the mildly salty slivers of seaweed, the light crunch of black fungus, the melting soft silken tofu in my mouth and ofcourse that UMAMI!… that distinctive taste in a miso soup. Prawns! Clams! I thought to myself… that was it.. it was going to be a seafood miso soup with lightly boiled fresh prawns and clams in that tantalising broth.

What gives Miso Soup that fashionable “Umami” flavour is not the Miso paste as one would assume, and nor is it the flavour of over-boiled bones or seafood carcasses. It is in fact the broth which is created by the magic of lightly simmering some shredded dried fish and kelp together for a few minutes. There are so many ways to modify and jazz up your Miso soup; mine had clams, prawns, tofu and some rice noodles. In no more than an hour from reaching home, our lunch was ready. Simple, quick and hearty.

To see the recipe check out FoodEMagDXB on pages 24 and 25.

Eaternally Yours,

Drina C.



Comments (2)

  • IshitaUnblogged

    It’s absolutely amazing… I wish that technology would let us also taste what’s on the screen. And thanks very much for sharing the recipe:)

    February 25, 2015 at 1:34 pm
  • Sally - My Custard Pie

    Love hearing the thought process behind this stunning dish.

    February 28, 2015 at 10:36 pm

Leave a comment


Related Posts

  • Bacalhau and Butternut Squash PieOctober 30, 2014 Bacalhau and Butternut Squash Pie Apart from the gorgeous European Churches and the easy laid back attitude towards life, Goans have inherited some amazing cuisine from the Portuguese. Bacalhau (pronounced as bakal-yao, with a nasally finish just as in meow) is typically referred to as Cod, and not the one thats freshly […]
  • 5 Reasons why NOT to go the Farmers MarketFebruary 14, 2015 5 Reasons why NOT to go the Farmers Market Every morning as soon as I squint through my peepers after that 7am alarm, I head downstairs, let the 8 year old puppy out the backyard and immediately come up to my 6 x 8 meter balcony upstairs. Before I reach for the hose, I carefully turn each leaf over, trim and prune odd […]
  • The Real EclairOctober 20, 2014 The Real Eclair I am not one to be bought by a free meal, or a cooking demo or other such marketing temptations; most times I politely refuse, and at rare occasions, I decide to go poke my curious nose around whatever comes across as interesting. I don't like being coaxed into writing a positive review […]