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.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.