An asymmetrically placed creamy soup base with chunks of orange winter squash, emerald green spinach leaves, and peachy shrimps swimming in harmony. A sprinkle of black sesame seeds adds the finishing touch on top, creating a beautifully contrasting color palette that pops against the white bowl.

Winter Squash & Shrimp Miso Soup

Name: Winter Squash & Shrimp Miso Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Cuisine: Japanese
Ingredients: Shrimp, 200 grams peeled and deveined; Winter Squash, 1/2 small peeled and cut into 1-inch chunks; Baby Spinach, 2 cups washed; White Miso Paste, 2 tablespoons divided; Soy Sauce, 1 tablespoon gluten-free if needed; Spring Onions, 2 thinly sliced, white and light green parts; Garlic, 2 cloves minced; Black Sesame Seeds, 1 teaspoon for garnish; Vegetable Oil, 1 tablespoon; Salt, to taste

Category Main Course

Prep 20 minutes

Cook 30 minutes

Style Japanese

Technique Boiling

Diet Friendly Low-Carb

Daily Recipe: December 27, 2024

Harnessing the power of crisp, winter vegetables, succulent shrimp, and a heart-warming flavorful broth, this bowl will make you feel coastal for the chilly season. The sweetness of winter squash pairs brilliantly with the earthy, umami-rich miso, a staple of Japanese cuisine. Shrimp, as the key protagonist, provides the lean protein, making this an ideal winter delight offering a low-carb, Japanese-inspired meal that's far from predictable!

Ingredients (for 2)

Shrimp - 200 grams - peeled and deveined
Winter squash - 1/2 small - peeled and cut into 1-inch chunks
Baby spinach - 2 cups - washed
White miso paste - 2 tablespoons - divided
Soy sauce - 1 tablespoon - gluten-free if needed
Spring onions - 2 - thinly sliced, white and light green parts
Garlic - 2 cloves - minced
Black sesame seeds - 1 teaspoon - for garnish
Vegetable oil - 1 tablespoon
Salt - to taste

Preparation

Step 1 - 🍲🌿🔥

Heat the vegetable oil in a pot over medium-high heat. Add the spring onions and garlic, sauté until fragrant.
Step 2 - 🍲🥣💧

Add the winter squash chunks to the pot and pour enough water to cover it. Bring it to a boil.
Step 3 - 🔥🍲⏲

Reduce the heat to medium, cover the pot and simmer until squash is soft.
Step 4 - 🥣🌀🤏

Use a hand blender to puree the squash until smooth.
Step 5 - 🍲🥄🌿

Stir in one tablespoon of miso paste, soy sauce, and salt to taste.
Step 6 - 🍤🍲⏲

Add the shrimp and simmer until they turn pink.
Step 7 - 🍲🍃🔥

Stir in the baby spinach and let it wilt in the hot soup.
Step 8 - 🥣🥄🍤

Ladle the soup into two bowls. Top each with a dollop of the remaining miso paste and sprinkle black sesame seeds.

Additional

This soup is perfect as is, but you're welcome to add more vegetables like mushrooms or carrot for added nutrition and texture. If you want to involve kids in preparing this meal, let them help peel the squash and wash the vegetables.