"Snake's Eyes" Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    teaspoon sake
  • 8 -12
    stalks mitsuba (trefoil) or 8 -12 stalks coriander (cilantro)
  • peel from 1/2 lemons or lime, in large pieces
  • 3
    cups dashi (basic Japanese soup stock)
  • 12
    teaspoon light soy sauce (not "lite")
  • 14
    teaspoon salt
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DIRECTIONS

  • Shell and devein shrimp and sprinkle the sake over them. Blanch the shrimp in rapidly boiling water for 1 minute and drain them. Place two curled shrimp in the bottom of each small soup bowl.
  • Plunge the trefoil or cilantro into fresh boiling water until it barely wilts. Remove the greens immediately to a bowl of cold water. Knot together 2 or 3 stalks to make a single bunch and lift it out of the water. Repeat with remaining stalks. Pat the tied bunches of greens dry and lay one over the shrimp in each bowl.
  • Carefully remove as much pith from the underside of the fruit peel as you can. With scissors, cut out 4 small flower shapes, rinse them under cold water, then pat them dry. Place a lemon flower in each bowl.
  • In a saucepan, heat the basic soup stock and season it with the soy sauce and salt. Bring the broth to a boil, then carefully ladle it over the arrangements of food in the individual bowls. Serve immediately.
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