* Exported from BigOven *

Clear Soup with Shrimp

Recipe By :TASTE with David Rosengarten
Serving Size :4
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
===== Garnishes ====
12 medium-sized raw shrimp
Salt --to taste
Cornstarch, kuza starch or arrowroot
1 small dried wakame seaweed piece
4 sprigs mitsuba (tresfoil) or scallion
12 small dried shiitake mushrooms --presoaked in water
===== Seasoned Stock ====
2 1/2 cups Dashi --see * Note
2 teaspoons dark miso
1/2 teaspoon light soy sauce, or slightly larger
amount of dark soy sauce

* Note: See the "Dashi" recipe which is included in this collection.

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 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.

This recipe yields 4 servings.

Formatted by Joe Comiskey -


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