Bamboo Shoot Soup With Shrimps Recipe - Wakatake Sui

                                    RECIPES OF JAPAN

A light and clean-tasting soup that uses the freshest ingredients; so typical of Japanese soups.

Ingredients :

30 - 50 g 4 - 6 pieces 750 ml 2 tsp 80 g

Bamboo shoots, simmered and sliced Shrimp, medium size, peeled and halved lengthwise Clear soup Cornstarch Wakame seaweed   Sprigs of kinome, watercress or parsley

Method : Sprinkle cornstarch over the shrimp, then place in a sieve and shake to dislodge excess amount. Blanch shrimp in boiling water for approx. 20 seconds until cornstarch sets. Remove immediately, plunge in iced water for a few seconds, then set aside. Pour clear soup in a wok or pan and add the bamboo shoots. Bring to a boil, then add shrimp and wakame. Return to a boil and immediately remove from the heat. Divide the contents among the number of serving bowls (3 or 4 preferred) and pour the soup. Garnish with kinome, watercress or parsley and serve at the beginning of a meal.