Shrimp Soy Milk Bisque

Featuring creamy Japanese soy milk and a savory blend of shrimp, veggies and spices, this soup is the perfect base for your favorite toppings like chopped pistachio, microgreens or spicy sesame oil.

Servings:

4-6

Dietary Preferences

Dairy-Free

Ingredients

  • 2 cups fennel, chopped  
  • 2 cups onion, chopped
  • 2 cups cauliflower, chopped
  • 3-4 slides of ginger  
  • 4 Tbsp miso
  • 10 pieces of shrimp, shell on (16/20 weigh ratio)
  • 1 quart Japanese soy milk

Instructions

  1. Peel shrimp shells and keep the shells and meat separate.  
  1. Chop up shrimp meat.  
  1. Cook the shrimp shell with olive oil at medium heat until the shells become crispy.  Remove the shells.  
  1. Add fennel, onion, cauliflower, ginger, and shrimp meat into a pot. Cook them all together at medium heat until they are fully cooked and soft enough to be blended, approximately 20 - 30 minutes. It should reduce to ½ or ⅓ cup.  
  1. Add Japanese soy milk and miso. Blend everything together with a hand mixer until smooth.
  1. Topping suggestion: chopped pistachio, black pepper, micro green, fennel top and spicy sesame oil.