‘Harusame’ are the noodles made from potato starch or mung bean starch. I use ‘Harusame’ noodles for this soup because I like its delicate texture but you can use any noodles of your choice. Rice noodles would be good, too.
250g Prawns (Frozen OR Fresh)
1/2 teaspoon Grated Ginger
2 Spring Onions *lighter colour part for Prawn Balls, green part for topping
1/2 Egg White
1 pinch Salt
1 tablespoon Potato Starch OR Corn Starch Flour
200g Dry Harusame Noodles (Bean Thread Noodles)
Toasted Sesame Seeds
4 cups Dashi Stock *can be replaced by Chicken or Vegetable stock
1-2 tablespoons Sake (Rice Wine)
1 teaspoon Salt
1 tablespoon Soy Sauce
- Mince the thawed Prawns by chopping up on a board, add Ginger, Spring Onion, Egg White, 1 pinch Salt and White Pepper, and mix to combine. Add Potato (OR Corn) Starch and mix, add extra 1 tablespoon if required, then combine well.
- Heat Dashi Stock and Sake in a saucepan over medium heat and bring to the boil.
- Using a teaspoon, drop the prawn mixture into the boiling stock and cook until prawn balls rise to the surface. Season with Salt and Soy Sauce.
- Cook ‘Harusame’ or noodles of your choice as instructed and drain well.
- Place cooked noodles in a bowl, place some prawn balls and pour over the soup. Sprinkle some chopped Spring Onions and Toasted Sesame Seeds on top and serve.