This is a light but nourishing soup that can be made in a flash. Keep the essentials in your pantry, the free-flow prawns in the freezer and a meal is always at hand.
Serves: 4-6
INGREDIENTS
40 grams thinly sliced, dried shiitake mushrooms
4 cups fish stock (Tetra Pak stock is suitable)
3 cups water
3 tablespoons dried dashi granules
100 grams white miso paste
150 grams dried somen noodles
250 grams raw, peeled prawns
1 bunch bok choy, leaves separated
2 spring onions, thinly sliced
¼ cup coriander
METHOD
Soak the shiitake mushrooms in 1 ½ cups of boiling water for 10 minutes.
Put the stock, the 3 cups of water and the dashi granules in a saucepan and bring to the boil.
Whisk in the miso paste then add the shitake mushrooms, their soaking water and the noodles. Bring back to the boil and simmer for 5 minutes.
Stir in the prawns and bok choy and cook for another 1-2 minutes until the prawns are just cooked and the bok choy is wilted.
To serve: Ladle the soup into bowls and divide the noodles and prawns between serves. Garnish with the spring onions and coriander.
Dried, sliced shiitake mushrooms, dashi granules, white miso paste, somen noodles and frozen raw prawns can all be purchased from Asian and specialty food stores and good supermarkets.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.