Miso soup with oysters, prawns and baby sweetcorn
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen
A feast of seafood in this comforting soup that's so easy to assemble.
Method
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Place the dashi powder, water, ginger, garlic and chilli flakes into a large sauce pan and place on the heat. Whisk in the white miso paste, mirin and soy sauce. Cook for 20-30 minutes.
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Add the mushrooms, baby sweetcorn, oysters and prawns and cook for 4-5 minutes.
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Cook the noodles in a saucepan of boiling water for 2-3 minutes. Drain, set aside and keep warm.
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Just before serving add the spring onions and the lime juice to the soup.
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Place the cooked noodles into a serving bowl and ladle the stock over the top. Garnish with flakes/shavings of smoked eel.
Ingredients
- 1 tsp dashi powder
- 500ml/18fl oz warm water
- 2cm/1in fresh ginger, peeled and sliced
- 2 garlic cloves, sliced
- pinch chilli flakes
- 3 tbsp white miso paste
- 1 tbsp mirin
- 1 tbsp soy sauce
- 110g/4oz shiitake mushrooms, sliced
- 110g/4oz baby sweetcorn
- 8 oysters, oyster meat only, removed from the shell
- 200g/7oz raw prawns, head removed, peeled but the tail left on
- 150g/5½oz egg noodles
- 4 spring onions, sliced
- 2 limes, juice only
- 1 fillet smoked eel, made into flakes or shavings, to serve
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