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.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.