Prawn and snapper miso soup
Ingredients
- 6 dried shiitake mushrooms
- 10 gram arame seaweed
- 360 gram uncooked medium king prawns
- 200 gram dried udon noodles
- 15 gram dashi powder
- 1.5 litre (6 cups) boiling water
- 1/2 cup (150g) white miso paste
- 2 x 160g skinless snapper fillets, cut into 1.5cm pieces
- 250 gram silken firm tofu, cut into 1cm pieces
- 2 green onions, cut into 2cm lengths
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