Miso Soup

A daily Japanese staple of dashi broth enriched with miso paste, silken tofu, wakame, and sliced spring onion.

Ingredients

• 700g large prawns
• 1 cup short-grain rice
• a handful of sliced scallion whites
• 1/2 tsp cracked black pepper
• 1/4 cup toasted sesame oil
• 1 cup napa cabbage, sliced
• a handful of fresh chives, chopped
• soy sauce, to taste
• 500ml chicken stock
• 1 1/2 tsp wasabi paste
• a generous handful of carrots

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the minced garlic and sliced scallion whites gently until soft and fragrant.

2. 2

   Stir in the wasabi paste and cracked black pepper, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the sushi-grade tuna and carrots, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the sushi-grade tuna is tender, about 10 mins.

6. 6

   Stir in the ramen noodles and continue simmering for a few minutes more, until heated through.

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