Poached Shrimp in a Miso Broth with Cellophane Noodles

1. 1

   In a large saucepan, combine the konbu and water and heat over medium-low heat almost to the boiling point.

2. 2

   Remove the konbu just before the mixture comes to a boil and discard.

3. 3

   Add the bonito flakes and allow to steep for 10 seconds, or just until the mixture comes to a boil.

4. 4

   Turn off the heat and skim any foam that has come to the surface of the liquid.

5. 5

   Allow the mixture to stand for 2 minutes, then strain through a fine mesh sieve or cheesecloth.

6. 6

   Discard bonito flakes and return the dashi to the saucepan over low heat.

7. 7

   Add the mushrooms to the dashi and allow to steep over low heat until the mushrooms are softened, about 10 minutes.

8. 8

   Stir in the soy sauce, white and brown miso and scallions and combine well.

9. 9

   Season the shrimp with the salt and white pepper, add to the soup and continue to cook until just cooked through, 2 to 3 minutes.

10. 10

    Divide the noodles evenly among the bowls; pour the miso and shrimp over the noodles.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.