as part of a japan themed dinner for my friends, was contemplating adding a soup. miso soup didn’t quite make it there. i made ok cream of mushrooms & cream of potato soup. the best soup i made was the basque seafood soup. it was very good if tedious boiling prawn shells for 2-3hrs. anyway they didn’t quite fit the theme.
so i was working on the miso theme with the seafood, and came up with a curry miso. i googled & found a few curry miso recipe & also looked at mulligatawny (an indian soup i love) recipe, and finally put together my own seafood curry miso mulligatawny soup. & very pleasing to say, it came out wonderful! 🙂
for the soup, i chopped 2 shallots and had ready 3 cloves minced garlic, sliced 1 yellow onion & diced 1 large carrot. as i did not have ready stock, i needed the onion & carrot to flavour the soup base. was deciding whether to add potatoes which would add both sweetness & bulk, but decided to add rice later for bulk & mulligatawny texture so drop the potato.
with 2 tablespoon olive oil in a saucepan on medium heat, i fried the shallots & minced garlic, added curry leaves & 2 teaspoon curry powder, and added the sliced onion & carrots & coated them with the curry powder & quickly added water. i also added 1/2 teaspoon tumeric for the added colour. i mixed in 2 tablespoon of miso paste & 1 teaspoon of sugar & let the saucepan content boiled over low heat for 1 hr, adding water as required, to get the vegetable sweetness into the soup. decided to sieve the soup rather then blend the content (may try blending next time). i then added 1/4 cup rice & boiled for 20 more minutes. i added a little salt & found the right taste i liked.
for the seafood, i had 10 large frozen shelled mussels from QB Food, 1 large squid (removed red skin & cross-sliced the squid), and 5 large prawns. i heat 20g butter on a flat non-stick skillet on high heat, and added the prawns, and seared them on all sides. then i added the squid & stir-fried until the squid curled up. i turned heat to low & remove the nicely flavoured prawns & squid so they were not overcooked. i then added the mussels & stir-fried for very short time & then added some soup, simmered & quickly removed the mussels. these were then put aside till serving. i de-glazed the skillet & returned the content to the saucepan.
(for this time, i did not add flour or heavy cream or coconut milk but may experiment with those next time).
when ready to serve, put the prawn, squid & mussels in each bowl & added the boiling soup over them. voila! 🙂 & bon appetit!
- 2 shallots chopped
- 3 cloves minced garlic
- 1 yellow onion slice
- 1 large carrot diced
- 2 tsp curry powder
- 1 stalk curry leaves (20)
- 2 tbsp miso paste
- 1/2 tsp salt (or to taste)
- 1 tsp sugar
- 1/4cup rice
- 1 large squid (remove skin & cross-cut)
- 10 mussels
- 8 large prawns (de-veined)
- for the soup – chop 2 shallots, 3 cloves minced garlic, slice 1 yellow onion & dice 1 large carrot. fry shallots & minced garlic in 2 tbsp olive oil in a saucepan & add curry leaves & 2 teaspoon curry powder. add the sliced onions & carrots & coat them with curry powder & quickly add water. add 1/2 teaspoon tumeric for colour. mix in 2 tablespoon of miso paste & 1 teaspoon of sugar & let the saucepan content boiled over low heat for 1 hr, adding water as required, to get the vegetable sweetness into the soup. sieve the soup. add 1/4 cup rice & boiled for 20 more minutes. add a little salt to taste.
- for the seafood – lightly season the prawn & squid (separately) with salt & pepper. heat 20g butter on a flat non-stick skillet on high heat. add the prawns, and sear them on all sides. then add the squid & stir-fry until the squid curled up. turn heat to low & remove the nicely flavoured prawns & squid so they are not overcooked. add the mussels & stir-fry for very short time & then add some soup, simmered & quickly removed the mussels. put aside. deglaze skillet (with the soup) & return content to the saucepan.
- when ready to serve, put the prawn, squid & mussels in each bowl & added the boiling soup over them.