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Written by SMP
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Monday, 12 July 2010 21:13 |
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3 tablespoons Japanese soy sauce
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| 1 tablespoon mirin |
| 1 tablespoon cornstarch (cornflour) |
| 2 cups dashi stock (fish or chicken stock makes an acceptable substitute) |
| 1 carrot—peeled and thinly sliced on a diagonal |
| 4 oz (120g) soba noodles |
| 4 fresh shiitake or large button mushrooms—wiped clean and sliced |
| 16 large uncooked shrimp (prawns)—peeled and deveined |
| 1 tablespoon finely grated fresh ginger |
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1 scallion (spring onion)—thinly sliced on a diagonal
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MIX together the soy sauce, mirin and cornstarch in a bowl and set aside. BRING the dashi stock to a boil in a large saucepan. ADD the carrot and cook, covered, for 2 minutes. STIR in the mushrooms, scallion and noodles and cook, covered, for a minute. STIR in the ginger, then add the shrimp and cook, covered, for 2 minutes. ADD the sauce mixture and mix until thoroughly combined and thickened.
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Last Updated on Sunday, 06 November 2011 13:53 |
