• Ingredients: 34
  • Serves: 4

Miso soup with shrimp and watercress with uncooked peeled deveined small shrimp, watercress, thick stems removed, thinly sliced green onions, hot chili oil.

Ingredients

  • 1 1/2 lb. uncooked peeled deveined small shrimp
  • 2 cups watercress, thick stems removed
  • 3/4 cup thinly sliced green onions
  • 3/4 tsp. hot chili oil

For filling

  • 1 medium leek , cut into 1/2-inch pcs.
  • 1/2 cup finely diced carrot
  • 1/4 cup finely diced celery
  • 3 tbsps. unsalted butter
  • 2 tbsps. all-purpose flour
  • 1 1/2 cups whole milk
  • 3/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 1/4 lb. skinless cod or scrod fillet, cut into 3/4-inch chunks

For biscuit crust

  • Special equipment: a 3 1/2-inch round cookie/biscuit cutter; 4 8- to 10-ounce ramekins*

For assembling lasagne:

  • 12 long ruffle-edged dried lasagne noodles
  • 5 oz. finely grated Parmigiano-Reggiano

Fettuccine

Assembly

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Bring first 4 ingredients to boil in heavy medium saucepan over medium-high heat. Add carrots. Reduce heat to low; cover and simmer until carrots are crisp-tender, about 3 minutes.
  2. Step 2 Place miso in medium bowl. Whisk in 1/2 cup hot broth mixture. Return miso-broth mixture to same saucepan.
  3. Step 3 Bring soup to boil. Turn off heat. Mix in shrimp, watercress, and green onions. Cover and let stand until shrimp are cooked through, about 4 minutes.

    For this step you will need

Nutrition information

Calories 138 Carbohydrates 15 g (5%)
Fat 4 g (6%) Protein 11 g (21%)
Saturated Fat 1 g (4%) Sodium 1,831 mg (76%)
Polyunsaturated Fat 1 g Fiber 3 g (10%)
Monounsaturated Fat 2 g Cholesterol 0