This super-healthy broth uses a Japanese dashi-style base consisting of seaweed and dried mushrooms. It packs a great punch of savoury “umami” flavours. Don’t be scared to even add some chilli or replace the prawns with your favourite cooked meats. All of the ingredients are readily available at Asian shops or in most supermarkets.
King Prawn and White
Miso Broth
Serves 4
Ingredients
40g white miso paste
500g chicken stock
10g kombu seaweed
2 spring onions
20g root ginger
100g peeled king prawns
20g dried shiitake mushrooms
20g soya sauce
5g dried wakame seaweed
20g breakfast radishes
Place a large pan with the chicken stock on a medium heat and bring to a simmer before removing from the heat, leave to cool for 15 minutes then add the kombu seaweed.
Allow this to steep for 45 minutes before straining through a fine sieve into a clean pan. Discard the kombu.
Next add the soya sauce and white miso paste to the pan and whisk well to dissolve.
Place the dried wakame seaweed and shiitake mushrooms in a large container and pour over hot water, allow them to steep for 10 minutes until they are rehydrated, before straining off any remaining liquid and adding to the
broth.
Now peel the root ginger and cut into fine batons, add to the broth along with the prawns and place this on a medium heat. Bring the broth to a simmer and allow to cook for two minutes before removing from the heat.
To finish the broth, finely slice the spring onions and radishes and add to the pan. Mix well and serve immediately.
Graeme Cheevers is head chef at Martin Wishart at Loch Lomond within Cameron House Hotel. Visit mwlochlomond.co.uk or call 01389 722504
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