CookEat Recipe
Tofu and Prawn Soup with Shiitake
Tofu, fresh shiitake mushrooms and cooked lentils simmer with onion, garlic and light soy sauce. Prawns cook in the broth at the end.
Method
Steps
Step 1
Use 80 g cooked, drained lentils, 650 g drained firm tofu in 2 cm cubes and 400 g raw peeled, deveined prawns, thawed if frozen. Slice fresh shiitake caps and discard tough stalks; chop the onion and garlic. Keep raw prawns separate and clean hands and utensils after handling.
Step 2
Heat the olive oil in a 4 litre saucepan over medium heat. Soften the onion and shiitake for 5 minutes, then add the garlic for 30 seconds.
Step 3
Add 1500 ml water, the soy sauce, tofu and lentils. Bring to a boil, then simmer gently for 10 minutes.
Step 4
Add the prawns and simmer for about 3–5 minutes, until their centres reach 74°C on a clean digital thermometer. Rest off the heat for 5 minutes and serve.
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Cooked 4 times