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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Awesome soup so full of great flavors. Enjoy Ingredients:
5 medium shrimp peeled and deveined |
15 round slices daikon radish |
10 round slices carrot |
15 stalks spinach |
3 shiitake mushrooms sliced |
5 japanese rice cakes |
5 cups water |
2 pieces kelp each about 7 inches long |
1 cup bonito flakes |
1 teaspoon salt |
1 teaspoon soy sauce |
Directions:
1. Soak kelp in 5 cups of water for 30 minutes. Heat water until boiling then remove kelp. Pour 1/4 cup cold water in soup to cool it down then add bonito flakes to soup. The bonito flakes will sink. When they rise to the surface again turn off the heat. Strain soup. Add salt and soy sauce. In a medium pot of boiling water add salt and cook shrimp until pink and cooked through about 3 minutes. Drain and let stand in a bowl. In a medium pot of fresh boiling water cook the daikon, carrot and mushroom slices for 3 minutes then add spinach and cook 30 seconds longer. Drain and set aside in another bowl. Place rice cakes in a microwave oven proof dish then cover with plastic wrap and cook at medium power for 2 minutes. Divide rice cakes, shrimp, daikon, carrot, mushrooms and spinach among 5 soup bowls. Pour soup over the ingredients in each soup bowl.
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