- Dashi (Seasoning Stock)
- 3 large strips of Dashi Kombu^, cut into roughly 4×4 inch squares
- 1/2 cup Bonito Tuna Flakes
- 4 cup cold water
- 1/2 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 1/2 inch segments on the diagonal and then thinly sliced
- 1/2 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
- Soak the kombu and shiitake mushrooms in the cold water in the pot for about 20 minutes and then bring to boil.
- 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.
- Strain, pressing out the stock from the bonito flakes.
- Save the shiitake mushrooms. The broth should be a clear light golden yellow color.
- Shirataki Noodles Soup with Prawns and Egg
- Drain and rinse Shirataki Noodles very well. Place on paper towels to dry
- Bring a pot of water to boil and quickly blanch the spinach and carrots and set aside.
- In the same pot, add the Shirataki Noodles just long enough to warm them.
- Place your noodles, mushrooms, spinach and carrots in a soup bowl.
- Heat the dashi and add the soy sauce, mirin, and sugar along with the prawns and bring to slow rolling boil.
- Make any final adjustments with salt if needed and ladle broth over the noodle bowls.
- Top with prawns, crack an egg into the soup, add scallions and enjoy!
^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.
Images might be composite representation of recipe and not an actual photo of the completed dish.