Miso soup with shrimp and tofu

Here is another quick recipe that was requested in advance, I will add a picture and put it onto a "print out ready" recipe card when I make it again in the upcoming weeks. 

Miso soup with shrimp and tofu

• 2 teaspoons dashi granules... http://www.lafujimama.com/wp-content/uploads/2010/01/Dashi-Granules.jpg  I (found it at albertsons in the asian isle)
• 4-5 cups water
• 3 tablespoons miso paste- white or yellow like this  http://3.bp.blogspot.com/-sy5oWjxKCKg/Te56e6OO3tI/AAAAAAAAAa8/g7Ct1rRGD_E/s1600/miso+paste.jpg 
•  (or use the instant miso soup packets- http://teasphere.files.wordpress.com/2009/12/kikomantofumiso.jpg?w=450 )
• 1 (8 ounce) package firm silken tofu, cut into cubes
• 2-3 green onions, sliced diagonally into 1/2 inch pieces
• 1 cup frozen salad shrimp, rinsed and thawed
• garlic seasoning
• 1 can water chestnuts, drained, sliced in half
• Sliced mushrooms
• 
  

Directions

1. In a medium saucepan over medium-high heat, combine dashi granules, garlic and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste or miso packet. Stir in tofu and shrimp. Separate the layers of the green onions, and add them to the soup, along with sliced mushrooms and water chestnuts. Simmer gently for 2 to 3 minutes before serving.  (you could add rice noodles too to make it heartier. )

The shrimp, mushrooms and water chestnuts are not normally found in the typical miso soup, this is sort of a miso/wanton soup hybrid, minus the wantons. I added these to make this more into a meal than just an appetizer. The Miso paste/instant packets and dashi makes this meal a little higher on the sodium than what I typically cook, that is about the only negative thing I can say about this recipe, so it gets an A- on the health-o-meter. Serve this with a small Asian salad and you have a nice cozy meal!