Ingredients

• 1 tsp dashi powder
• 500ml/18fl oz warm water
• 2cm/1in fresh ginger
• peeled and sliced
• 2 garlic cloves
• sliced
• pinch chilli flakes
• 3 tbsp white miso paste
• 1 tbsp mirin
• 1 tbsp soy sauce
• 110g/4oz shiitake mushrooms
• sliced
• 110g/4oz baby sweetcorn
• 8 oysters
• oyster meat only
• removed from the shell
• 200g/7oz raw prawns
• head removed
• peeled but the tail left on
• 150g/5½oz egg noodles
• 4 spring onions
• sliced
• 2 limes
• juice only
• 1 fillet smoked eel
• made into flakes or shavings
• to serve

Directions

• Place the dashi powder
• water
• ginger
• garlic and chilli flakes into a large sauce pan and place on the heat. Whisk in the white miso paste
• mirin and soy sauce. Cook for 20-30 minutes.
• Add the mushrooms
• baby sweetcorn
• oysters and prawns and cook for 4-5 minutes.
• Cook the noodles in a saucepan of boiling water for 2-3 minutes. Drain
• set aside and keep warm.
• Just before serving add the spring onions and the lime juice to the soup.
• Place the cooked noodles into a serving bowl and ladle the stock over the top. Garnish with flakes/shavings of smoked eel.