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.

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