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Miso, Mushroom and Prawn Soup
WF*, GF*, DF*
Recipe kindly provided by Freedom Foods
WF = wheat free
GF = gluten free
DF = dairy free
EF = egg free
SF = soy free
CF = corn free
NF = nut free
FF = fish free
V = vegetarian
Ingredients
4 medium-sized Chinese dried mushrooms*
1½ tablespoons dried prawns (shrimps)*
1 1/4 litres chicken stock*
1 cup bamboo shoots, rinsed and drained
1 cup lean pork
1 cup transparent rice noodles*
1 tablespoon dark miso
1 tablespoon tamari sauce
1/4 tablespoon dried sweet basil*
Method
Place dried mushrooms and dried prawns in 1 cup of boiling water
and soak for 30 minutes.
Remove mushrooms and prawns but retain the soaking liquid.
Cut away stems of mushrooms and discard. Slice mushroom caps
into shreds.
Add sliced mushroom, prawns and mushroom water to chicken stock.
Finely slice bamboo shots and pork.
Soak noodles in accordance with instructions on packet.
Heat chicken stock mixture and mushroom water in a large saucepan
and bring to boil on medium-to-high heat.
Add bamboo shoots and pork to pot and simmer for approximately 20
minutes.
Add miso, soy sauce, basil and noodles.
Serve piping hot.
*Check labelled ingredients for suitability.
Click on the following links to view products instore:
Basil
Chicken stock
Rice
Noodles Bifun
Buckwheat Soba Noodles
Hatcho
Miso
Shiro Miso
Shitake Mushrooms
Tamari
Genuine
Tamari
Low Salt
Tamari
Organic
The Freedom Foods Cookbook
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