Prawn Shirataki Noodle Soup

Prawn Shirataki Noodle Soup
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Dashi (Seasoning Stock)
  • 3 large strips of Dashi Kombu^, cut into roughly 4x4 inch squares
  • ½ cup Bonito Tuna Flakes
  • 4 cup cold water
  • ½ cup Shiitake mushrooms
  • Shirataki Noodle Soup
  • 4 cups dashi stock from above
  • 2 tablespoons soy sauce
  • 1 tablespoon Morita Honjozo Mirin^
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 carrot, cut into ½ inch segments on the diagonal and then thinly sliced
  • ½ bunch of spinach, coarsely chopped
  • 1 scallion, thinly sliced on the diagonal
  • 2 eggs
  • 6 cooked and cleaned prawns
  • 1- 8 ounce package Shirataki Noodles
Instructions
  1. Dashi
  2. Soak the kombu and shiitake mushrooms in the cold water in the pot for about 20 minutes and then bring to boil.
  3. Remove the seaweed and shiitake and add a handful of the bonito flakes and turn off heat and allow it to steep for another 5-10 minutes.
  4. Strain, pressing out the stock from the bonito flakes.
  5. Save the shiitake mushrooms. The broth should be a clear light golden yellow color.
  6. Shirataki Noodles Soup with Prawns and Egg
  7. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry
  8. Bring a pot of water to boil and quickly blanch the spinach and carrots and set aside.
  9. In the same pot, add the Shirataki Noodles just long enough to warm them.
  10. Place your noodles, mushrooms, spinach and carrots in a soup bowl.
  11. Heat the dashi and add the soy sauce, mirin, and sugar along with the prawns and bring to slow rolling boil.
  12. Make any final adjustments with salt if needed and ladle broth over the noodle bowls.
  13. Top with prawns, crack an egg into the soup, add scallions and enjoy!
Notes
^Dashi Kombu is edible kelp. ^Mirin is a sweet golden-yellow wine used in Japanese cooking as a sweetener. A substitute for mirin is 1 tablespoon. sake or white wine plus 2 teaspoons. sugar.