Ingredients
20g instant dashi powder
3 tbsp soy sauce
2 tbsp mirin
6-8 dried shitake mushrooms, soaked in hot water for 30mins and then thinly sliced
250g dried or 400g long-life udon noodles
10 medium green prawns, shelled (tail left on)
1 egg
3 tbsp vegetable oil
½ cup panko breadcrumbs
2 spring onions, cut into 5cm lengths
200g silken tofu, cubed
1 bunch Chinese green leaf vegetables, trimmed (e.g. baby bok choy, baby choy sum, Chinese cabbage)
Serves 2-3
Method
- For the broth, bring 800 millilitres of water to the boil, then add the dashi powder, mirin and soy sauce and simmer for two minutes.
- Add the mushrooms and simmer gently for five minutes.
- If using dried noodles, cook them in simmering water for 9 to 10 minutes until tender, then drain and rinse. If using longlife, cover with boiling water for 30 seconds, gently separate with chopsticks, then drain and rinse.
- Meanwhile, cut each prawn along the back and remove any intestinal tract. Open it out and run a rolling pin gently over it to flatten the meat and trim neatly.
- Beat the egg until light and frothy. Heat the oil in a small frying pan. Dip each prawn in the egg, then the crumbs, and fry the prawns for one to two minutes each side until crisp and golden.
- Add the noodles, spring onions, Chinese vegetables and tofu to the soup and heat through for two minutes.
- Using tongs, divide the noodles between warm, shallow pasta bowls. Ladle the soup on top, add the prawns and serve.
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