Chasoba Noodle Soup with Prawns and Shiitake Mushrooms
SERVES: 6 DIFFICULTY: Easy COOKING TIME: 15 minutes
Do prawns go best in a soup or a stir-fry? I’ll take them either way!
- 200g Hakubaku Chasoba noodles
- 340g Spinach
- 6 cups Dashi broth
- 5 tbsp Lo-salt soy sauce
- 1tbsp Mirin
- 200g Fresh shiitake mushrooms
- 12 Large prawns
- 227g Soft tofu
- 2 Spring onions
STEP ONE:CHASOBA 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 chasoba 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 and spinach.
Make sure to include several mushroom slices, prawns and pieces of tofu per serving.
Garnish with spring onions.