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Shrimp,
soba noodles and a selection of delicate vegetables coated
in a flavorsome Japanese style sauce. And everything cooks
in one pot!
(Read the related
blog post.)
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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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