Name: Prawn and shiitake miso soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 gram soba noodles; 1 litre (4 cups) water or light chicken stock; 2 tablespoon dried wakame; 8 dried shiitake mushrooms; 1/4 cup white miso paste; 1 tablespoon dashi powder; 500 gram prawns, peeled, deveined; 200 gram silken tofu, diced; 2 green onions, thinly sliced

Prawn and shiitake miso soup

This classic Japanese miso soup combines silken tofu with prawns for a light, soothing meal that can be enjoyed all year long.

Ingredients

100 gram soba noodles

1 litre (4 cups) water or light chicken stock

2 tablespoon dried wakame

8 dried shiitake mushrooms

1/4 cup white miso paste

1 tablespoon dashi powder

500 gram prawns, peeled, deveined

200 gram silken tofu, diced

2 green onions, thinly sliced

Method

1.Cook soba noodles in a large pot of boiling salted water until tender; drain and rinse under cold water. Divide among serving bowls.

2.Bring water or stock to a boil with wakame and shiitake mushrooms; simmer 4 minutes, or until mushrooms are tender.

3.Ladle some of the boiling water over miso in a heatproof bowl; stir to loosen miso.

4.Add dashi powder and prawns to soup. Reheat gently, without boiling, about 5-10 minutes, so the prawns gently poach in the soup.

5.Once prawns are cooked through, add miso mixture, tofu and green onions. Stir well to combine.

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Ingredients

Method

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