Sunday, 1 August 2010

Prawn and soya noodle soup with baby gem lettuce

The lettuce is added just before the end of cooking so it retains some crunch, while the leaves soak up the Japanese style broth in a rather delicious way.

If you're not inclined to make dashi, you can either buy it ready made or substitute vegetable stock instead.

Serves 2

50g medium thickness flat rice noodles
5 cups dashi stock
a dozen raw prawns
1 head of baby gem lettuce, washed and torn in two
a handful of soya beans
1 spring onion, finely chopped
1/2 tsp sesame oil
1 tsp soy sauce
sprinkling of bonito flakes (optional)

1) Bring the dashi to the boil, then add the noodles, prawns, and soya beans. Cook for one minute then add the lettuce and soya sauce.

2) Cook for a further 2 minutes then take off the heat. Serve immediately in deep bowls. Add a few drops of sesame oil to each bowl, and sprinkle over a little bonito and the spring onion.

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