Americane Style Miso Soup

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Frozen prawns with head and shell		10
Frozen peeled prawns		10
Red chilli		as required
Red pepper		1/4
Sweetheart cabbage leaves		4
Butter		1 tsp
Miso (red or mixed)		40g
Fish stock cube		1
Hot water		600ml
Onion (medium)		1/4
Ginger slices		2
Salmon fillet		1

Method

Prep

5min

Cook

20min

Put the butter in a pan and add the sliced onion and frozen prawns with heads and shells and stir fry on high heat.

The frozen prawns should defrost in 4-5 minutes. Press the heads with tongs to extract all the juices and flavour. This is a critical stage!

Add the ginger slices and chopped red pepper and red chilli and stir for 2 or 3 minutes.

Add the fish stock and simmer for 5 minutes on high heat. Turn the heat down to medium and dissolve in the miso.

Gently add the lightly salted salmon fillet and cook on medium heat for 5 minutes.

Add the chopped cabbage and boil for 2 minutes. Remove the prawns and add the peeled prawns. Turn the heat off.

Carefully remove the salmon, taking care not to break it too much. Arrange the pieces in a soup dish.

Arrange the rest of the ingredients attractively around the salmon and then pour the soup over the top.

Here is a recipe that reuses the prawn heads from Step 6, once you've extracted the juices.

Tips & Note

Once you add the prawns with heads and the fish stock, you'll see lots of bubbles.It might look like scum that needs to be removed, but it actually has a delicious flavour so resist removing it.

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