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Japanese · Soup
Ebi Suimono Clear Shrimp Soup
A starch-glazed poached shrimp and a tangle of wakame sit in a lidded bowl under clear dashi seasoned first with salt, then soy, so the stock tastes of the sea rather than of seasoning.
- YieldServes 4 as a soup course
- Hands-on20 min
- Total31 min
- Difficulty
Ingredients
garnishes
- 4medium raw shrimp, peeled with tail left on, deveined
- 1 pinchsalt
- 1 tbspcornstarch (or kuzu starch or arrowroot)
- 3 gdried wakame seaweed (or a little chopped watercress)
- 4 sprigskinome (young sansho leaves), or slivers of lemon or lime zest
seasoned stock
- 600 mldashi
- 1 tspsalt, to taste
- 1 tbsplight (usukuchi) soy sauce, or a little more dark soy sauce, to taste
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