INGREDIENTS

INSTRUCTIONS

For garnishes, shell the shrimp, leaving the tail attached, and
devein. Wash, pat dry, salt lightly, and lightly dredge in cornstarch
(or kuzu starch or arrowroot). Parboil in unsalted water for 2
minutes. Soften the dried wakame seaweed in cold water for 20  minutes.
Cut out hard parts and discard, then cut into 1-inch (2  1/2-cm.)
lengths. (Professional chefs might treat wakame in a  slightly
different way to bring out its bright green color and to  insure
tenderness: swish it in boiling water for 30 seconds then  plunge it
into a cold bath before leaving it to soak.) Wash and pat  dry the
mitsuba sprigs.  In a medium-sized soup pot, bring the dashi to a
simmer over medium  heat. Never boil. Add the miso gradually, dissolve
it little by  little. Gradually add the soy sauce. Stir and taste. The
higher the  quality of the dashi, the less soy sauce required.  Warm
individual covered lacquer soup bowls by filling with hot water  and
letting them stand for 1 or 2 minutes. (In lieu of lacquer bowls,  use
small or medium-sized deep soup bowls or cups on saucers.)  Dispose of
hot water and wipe bowls dry. Attractively arrange 3  shrimp, 3
shiitake mushrooms, and a small amount of seaweed in each  bowl. Ladle
in the seasoned stock carefully so that it does not  splash and mark
the side of the bowl or disturb the arrangement. Fill  bowls 3/4 full
no more. Add a sprig of mitsuba to each bowl. Serve  immediately.
Yield: 4 servings  Converted by MC_Buster.  Recipe by: TASTE SHOW
#TS1G28  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 10
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 295.7mg
Potassium: 86.3mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: <1g
Protein: <1g