Sumashi wan

Sumashi wan

Prawn and tofu soup

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 small carrot
1.5 litres Dashi
6 raw prawns, peeled and deveined
100g silken tofu, sliced
watercress sprigs, to garnish

Method

  1. Peel the carrot and cut off both ends so you are left with a straight cross-section. With a sharp cleaver remove narrow V-shaped strips the length of the carrot at regular intervals, then slice across very thinly to make flower shapes. Drop into boiling water for 1 minute, then drain and refresh in iced water. Set aside for garnish.
  2. Put the dashi into a saucepan and bring to the boil. Add the prawns and simmer for 1 minute, then add the tofu and bring back to the boil. Remove from the heat and ladle carefully into soup bowls, putting a prawn and a slice of tofu in each bowl. Fill the bowls with stock, then garnish each with a sprig of watercress and one or two carrot slices. Serve immediately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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