In the mood for prawns? This delicious Japanese Prawn, Pork & Rice Soup Recipe is full of fresh and delicious flavours making it the perfect mid-week meal.
Japanese Prawn, Pork & Rice Soup Recipe
1L vegetable stock
4cm piece ginger, thinly sliced
1⁄4 cup mirin, plus 1 tbsp extra
1⁄4 cup soy sauce
4 spring onions, cut onto 4cm lengths, plus extra, thinly sliced, to serve
1 cup sushi rice, rinsed
300g pork mince
2 garlic cloves, crushed
1 tbsp sesame oil
8 medium green prawns
Togarashi, to serve
2 cups edamame, steamed, to serve
How to make our Japanese Prawn, Pork & Rice Soup Recipe
1. Place the vegetable stock, ginger, mirin, soy sauce, spring onions and 2 cups of water in a large saucepan over medium heat. Bring to the boil, then reduce the heat to low and allow to simmer for 20 minutes. Drain, discard the ginger and onion, and return the soup to a clean saucepan.
2. Meanwhile, place the rice in a small saucepan. Add 1 1⁄4 cups of water. Place over medium heat and bring to the boil, stirring occasionally. Reduce the heat to low, cover with a lid, cook for 12 minutes. Remove from the heat and set aside, covered, until needed.
3. Place the pork mince, garlic and extra mirin in a bowl and mix well to combine. Heat a medium non-stick frying pan over medium heat. Add the sesame oil and cook the pork for 6 minutes, or until golden.
4. Bring the soup to the boil over medium heat. Add the rice and the prawns and cook for 3-4 minutes, or until the prawns are just cooked through. Divide the soup between 4 serving bowls. Top with pork mince, extra spring onions and togarashi. Serve with edamame on the side.