Miso Soup with Prawns and Wakame
Photography by Aaron McLean.
A traditional dashi is mild-flavoured and delicate, unlike some of the instant powders that have artificial flavour enhancers. Add miso paste to taste, keeping in mind that some are saltier than others.
Serves: 4
INGREDIENTS
Dashi stock
20 grams dried kombu (kelp)
20 grams katsuobushi (dried bonito flakes)
Soup
12 large peeled raw prawns, tail on
3-4 tablespoons white miso paste (I used Urban Hippie brand)
soy sauce
mirin
To serve
½ cup dried shredded wakame (seaweed)
silken tofu
thinly sliced spring onions
METHOD
Put the kombu and 6 cups of cold water in a large saucepan and leave to soak for 1 hour. Place the saucepan over a low heat for 30 minutes, keeping it just below a simmer. Don’t let it boil. Take off the heat and add the bonito flakes.
Leave to infuse for 30 minutes.
Strain the stock through a piece of muslin or a new kitchen cloth into a clean saucepan and discard the solids. The stock can be refrigerated for 3-4 days at this point.
Soup: Bring the stock to a simmer. Add the prawns and gently cook through. Place the miso paste in a small bowl and whisk in a little of the hot stock until smooth. Add to the soup along with the soy and mirin to taste.
To serve: Place the wakame in a large bowl of cold water for 5 minutes to rehydrate then drain well. Divide the prawns between bowls and ladle over the soup. Serve with the wakame, spring onions and the tofu.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!