Dashi shrimp noodles
Shrimp, soba noodles and a selection of delicate vegetables coated in a flavorsome Japanese style sauce. And everything cooks in one pot!

3 tablespoons Japanese soy sauce

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

1 scallion (spring onion)—thinly sliced on a diagonal

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.