INGREDIENTS

INSTRUCTIONS

GARNISHES
SEASONED STOCK
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.

A Message from our Provider:

“When you get to your wit’s end, you’ll find God lives there.”