Japanese prawn and rice soup

Name: Japanese prawn and rice soup
Cook time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 tbsp grated ginger; 2 garlic cloves, crushed; ½ cup mirin; ¼ cup soy; 1.5 litre vegetable stock; 1 tbsp dashi powder; ½ cup short-grain sushi rice, rinsed; 150g sugar snap peas, trimmed; 2 tbsp sesame oil; 1 tsp chilli oil; 500g green tiger prawns, peeled tails intact; toasted sesame seeds, to serve; snowpea tendrils, to serve

This richly flavoured, satisfying soup comes together in less than 30 minutes from go to whoa.

Jessica Brook

September 10, 2024

Cook the rice while you build the flavour in this Japanese prawn and rice soup. James Moffatt

easyTime:< 30 minsServes:4

You won’t believe how quickly this richly flavoured, satisfying prawn soup comes together, making it an ideal midweek meal.

Ingredients

2 tbsp grated ginger
2 garlic cloves, crushed
½ cup mirin
¼ cup soy
1.5 litre vegetable stock
1 tbsp dashi powder
½ cup short-grain sushi rice, rinsed
150g sugar snap peas, trimmed
2 tbsp sesame oil
1 tsp chilli oil
500g green tiger prawns, peeled tails intact
toasted sesame seeds, to serve
snowpea tendrils, to serve

Method

Step 1
Combine the ginger, garlic, mirin, soy, stock and dashi stock in a large saucepan over high heat. Bring to a simmer. Add the rice, reduce the heat to medium and cook for 10 minutes, or until the rice is just tender. Add the sugar snap peas and cook for a further 2 minutes.
Step 2
Heat the oils in a large non-stick frying pan, add the prawns, season with salt and pepper and cook for 4-6 minutes or until they change colour and become golden brown.
Step 3
Ladle the soup into bowls, top with prawns, sesame seeds, and snowpea tendrils, and drizzle over a little of the oil left in the pan.

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