Prawn somen noodle soup - recipe

I've become addicted to Japanese food.  So, another day, another Japanese recipe.  This one is super easy and can be adapted in so many ways, depending on what you fancy and what you have in your fridge.  I used prawns but you could use vegetables, meat, or eggs instead.

Somen noodles are skinny little white noodles, a bit like spaghetti I suppose.  You can use udon or soba noodles if you prefer.

Recipe is courtesy of Reiko at Hashi Cooking, with variations by me.

Ingredients (serves two):
750ml dashi stock (made with dashi powder, according to packet instructions, or fresh dashi stock)
3 tbsp soy sauce
2 tbsp mirin
1 tbsp sake
Pinch of sugar
Pinch of salt
Half a packet of somen noodles
1 packet fresh prawns
1 tsp grated fresh ginger
2 spring onions, finely chopped
Half a red chilli, finely chopped
Handful fresh coriander

Method:

Cook the noodles according to instructions on the packet (mine took 3 minutes).  Drain and put aside

Heat the dashi in a large saucepan and bring to the boil.

Add the soy sauce, mirin, sake, sugar, salt and ginger.  If you're using fresh prawns add them to the stock now (if you're using ready cooked, add them at the end and cook for 1-2 minutes to heat through).  Simmer for 3-5 minutes.

Add the noodles to the stock.

Serve in bowls garnished with spring onions, chilli and coriander.  Slurp noisily.

Easily as good as Wagamama ;-)

Somen noodle soup