Shrimp Soup, Wakame and Dried Shrimp Paste

A furtive creation, inspired by wakame (dried seaweed from Japan) in the broth.  Then an afterthought to add dried shrimp paste.

More umami...from fresh and dried mushrooms.  There's ginger (a personal fetish) and spring onion too.

Let us not forget the all important prawns plus the broth is easily made from a few simple, storecupboard/pantry ingredients. 

Loving the Japanese influence of Wakame and a Chinese mushroom stir fry with a touch of shrimp paste.

Ingredients (2):

Broth/Stock:

550ml of water

1 TBSP dried seaweed, wakame (stores very well in the freezer)

1/2 tsp chicken bouillon/stock cube

1/2 tsp vegetable bouillon/stock cube

1/2 tsp fresh ginger, finely sliced

50ml, dried mushroom soaking liquid

1/4 tsp dried shrimp paste

Stir Fry:

4 dried cloudear mushrooms, rehydrated and chopped (liquid into the broth above)

8 small to medium fresh mushrooms, sliced

12 cleaned and veined raw prawns

2 spring onion, finely sliced

1/2 TBSP stir fry oil

Seasoning:

1 TBSP light soy sauce

1 tsp sugar

1/4 tsp salt

2 tsp shaoshing rice wine

1/2 tsp sesame oil

Method (you'll love this):

Simmer broth for up to 10 minues and keep warm.  My dried Wakami blooms in the hot stock.  

Stir fry all the ingredients (prawns, spring onions and mushrooms in oil) for 1 or two minutes.

Add seasoning sauce to the stir fry and stir.

Serve by ladling the broth in bowls then adding our beautifully crafted stir fry.

Another, Similarly Fabulous Shrimp soup from Loïc:

Soba Ham and Shrimp Soup