Ingredients

Directions

In a medium bowl, whisk together 2 Tbsp (30 ml) miso, minced white part of green onion, 2 Tbsp (30 ml) grapeseed oil, garlic, ginger, Shaoxing wine and a pinch each of salt and white pepper. Add shrimp and toss to coat. Set aside while preparing mushroom broth.

In a medium saucepan, whisk together water and remaining 2 Tbsp (30 ml) aka miso. Bring to a simmer over medium heat before adding shiitake mushrooms. Simmer soup until mushrooms are soft, about 5 minutes. Remove soup from heat and stir in dark and pale sliced green onion tops and bok choy. Cover to keep warm and set aside.

Heat remaining 1 Tbsp (15 ml) oil in a nonstick frying pan over medium-­‐high heat. Remove shrimp from marinade and sauté until cooked through, about 3 to 4 minutes.

To serve, ladle shiitake mushroom broth and vegetables between 2 shallow bowls. Garnish soup with prawns and a sprinkle of cilantro and chives, if desired.