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.
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