oyster miso chowder
Being Japanese,miso soup is my comfort food. Luckily my husband loves miso soup so I cook miso soup often. Also he loves any kinds of chowder. To make him happier, I added oyster which is his favorite and I added miso and almond milk as a substitute for cream which are healthier and taste is much better!
prep time
5 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 8 ounces shucked oysters in a jar, undrained
- 1 - small russet potato
- 1/3 cup diced carrots
- 2 slices bacon
- 2 - scallions
- 1 tablespoon unsalted butter
- 2 tablespoons rice cooking wine
- 1 cup unsweetened almond milk
- 1 cup water
- 1 tablespoon white miso paste
- 1 teaspoon grated garlic
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- - salt and pepper
How To Make oyster miso chowder
-
Step 1Peel and dice potato. Cut bacon into small pieces. Remove thin skin of each scallion, cut off the tips and chop scallions.
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Step 2In a medium-large pot, melt butter over medium heat. Cook garlic, bacons, potatoes and carrots for 2-3 minutes. Stir in cornstarch and rice cooking wine. Then add water and bring to a boil. Cook with a tilted lid until potatoes and carrots are tender.
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Step 3Add undrained oysters, scallions, almond milk and sugar. Reduce heat to medium-low heat and simmer for about 5 minutes until oysters are opaque and plump.
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Step 4Reduce heat to low, add miso paste and whisk to dissolve miso. Stir gently to combine. Add salt and black pepper to taste. Turn off the heat and pour the soup into each serving bowl.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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