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6 cups Dashi broth
5tbsp Lo-salt soy sauce
227g Fresh shiitake mushrooms
200g Hakubaku green tea noodles
12 Large prawns
227g Soft tofu
2 Spring onions
Recipe By: Hakubaku
Serves 6 adultsIntroduction
Do prawns go best in a soup or a stirfry? I'll take them either way!
STEP ONE:GREEN TEA SOBA NOODLES
Cook noodles according to packet instructions.
Drain and refresh under cool running water.
Bring to the boil about 2.5cm of lightly salted water (in a shallow pan or deep skillet).
Add spinach, cover and steam for two minutes then drain.
When the spinach is cool enough to handle,form into a sausage-shaped bundle(about 10cm long).
Transfer to a clean towel.
Gentle squeeze to remove excess water.
Cut crosswise into 6 rounds.
In a large saucepan, place dashi broth, soy sauce, mirin and mushrooms.
Bring to the boil.
Reduce heat to low and simmer, partially covered, for 5 minutes.
STEP FOUR:PRAWNS AND TOFU
Add prawns and tofu to the hot dashi mixture.
Cook over low heat until the prawns are just cooked through(about 2 minutes).
For each serving of soup. use a two-pronged carving fork to twirl one-sixth of the green tea soba noodles into a coiled nest.
Transfer the nest into a large serving bowl.
Place a round of spinach(cut side up), by the noodles.
Carefully ladle soup around the noodles anf spinach.
Make sure to include several mushroom slices, prawns and pieces of tofu per serving.
Garnish with spring onions.