Special Diet

  • 4 spring onions or baby leeks, thinly sliced
  • 1.5 cm (¾ inch) piece fresh root ginger, finely chopped
  • ½–1 large red chilli, deseeded and thinly sliced (to taste)
  • 1.5 litres (2½ pints) fish or Vegetable Stock (see page 44)
  • 3 tablespoons chilled miso
  • 2 tablespoons mirin (Japanese cooking wine)
  • 1 tablespoon soy sauce
  • 100 g (3½ oz) pak choi, thinly sliced
  • 2 tablespoons chopped coriander
  • 150 g (5 oz) frozen cooked prawns, thawed and rinsed

Put the white parts of the spring onions or leeks into a saucepan with the ginger, sliced chilli and stock.

Add the miso, mirin and soy sauce, stir, bring to the boil and simmer for 5 minutes.

Stir in the green parts of the spring onions or leeks, the pak choi, coriander and prawns and cook for 2–3 minutes or until the pak choi has just wilted. Ladle into bowls and serve.

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