Prawn and shitake miso soup

100g soba noodles

1 litre (4 cups) water or light chicken stock

2 tablespoons dried wakame

8 dried shitake mushrooms

¼ cup white miso paste

1 teaspoon dashi powder

500g prawns, peeled and deveined

200g silken tofu, diced

2 green onions, sliced thinly

Cook soba noodles in a large pot of boiling salted water until tender; drain and rinse under cold water; divide among serving bowls.

Bring water or stock to a boil with wakame and shitake mushrooms; simmer 4 minutes or until mushrooms are tender.

Ladle some of the boiling water over the miso in a heatproof bowl and stir to loosen the miso. Add dashi powder and prawns to the soup and reheat gently without boiling for about 5-10 minutes so that the prawns gently poach in the soup.

Once the prawns are cooked through, add the miso mixture, tofu and green onions and stir well to combine.Ladle the soup over the top of the soba noodles in the bowls.

Photo and recipe from here