Soba in broth with prawns, spring onions and spinach

Ingredients

For 1 serving

• Soba noodles75 g
• Shrimp110 g
• Spinach80 g
• Spring onions2
• Fish stock400 ml
• Soy sauce1 tablespoon
• Mirin1 teaspoon
• Ginger5 g
• Sesame oil1 teaspoon

Contains: gluten, shellfish, soy, fish, sesame, celery,

In season: October – April

Method

1. Bring a pan of water to the boil for the soba. Meanwhile, peel the ginger and slice it thinly; peel the prawns if needed and remove the dark vein; cut the spring onions into short pieces; wash the spinach.
2. In another pan bring the fish stock to the boil with the soy sauce, mirin and ginger.
3. Cook the soba in the boiling water for 4 minutes until tender; drain, rinse quickly and put them in the bowl.
4. Drop the prawns into the broth and cook for 2 minutes, until pink and opaque.
5. Add the spinach and spring onions and cook for 1 minute, until the spinach has wilted.
6. Pour the broth, prawns and vegetables over the soba and finish with the sesame oil.