A savory shrimp stew with coconut milk, miso, cabbage, and ginger.
280 gShrimps
220 gCabbage
10 gGinger
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8 gGarlic
1.25 cupsCoconut Milk
1 cupWater
25 gMiso paste
2 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook Ginger, Garlic, and Cabbage in Cooking oil until softened.
Stir in Miso paste and cook for 1 minute.
Pour in Coconut Milk and Water and bring to a steady simmer.
Simmer for 8 minutes until the flavors come together.
Add Shrimps with Salt and Black Pepper and cook just until the seafood is done.