This soup may look delicate, but the dashi ensures that it provides a distinctly satisfying flavour.
- 4 prawns
- 4 mangetout
- 4 Shiitake mushrooms
- 800ml dashi (soup stock)
- 1 tsp salt
- 1 tbsp sake
- 2 tsp soy sauce (light)
- some vegetable oil for stir-frying
- De-vein the prawns, parboil in salted water for 40-60 seconds, then remove the shells.
- Remove the stems of the Shiitake and trim the mangetout, then parboil them.
- Heat up the dashi, salt and sake, add the prawns, Shiitake, and then the soy sauce. Bring to the boil then remove from the heat. Garnish with mangetout when serving.