Soup Pot (dobin Mushi) Recipe

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Soup Pot (Dobin Mushi)

Sue Stone

By
@Bayhill

Recipe posted for Culinary Quest - Japan


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Rating:

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Serves:

1

Prep:

45 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1
fresh or frozen jumbo shrimp
2
dried japanese mushrooms
hot water
1 tsp
soy sauce
2
water chestnuts, sliced
1 sprig(s)
parsley
1
lime or lemon wedge

FISH STOCK:

4 oz
dried or 8 oz. fresh tuna
7 c
water
1/2 oz
dried seaweed

Directions Step-By-Step

1
To make fish stock:
In a large saucepan, combine tuna and water. Bring to a boil. Add seaweed; return to boil. Simmer 15 minutes. Strain stock; discard seaweed. Fish may be used in a salad or other dish.
2
Thaw shrimp, if using frozen; peel and remove vein.
In a small bowl, soak mushrooms in hot water to cover for 30 minutes; drain.
3
In a large saucepan, combine 2 cups fish stock, shrimp, drained mushrooms, soy sauce, water chestnuts, parsley, and lime or lemon. Bring to a boil. Remove from heat; keep hot 5 minutes.

About this Recipe

Course/Dish: Fish Soups
Main Ingredient: Seafood
Regional Style: Asian