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soup pot (dobin mushi)

Bayhill avatar
Recipe by
Sue Stone
@Bayhill
Corning, CA

Recipe posted for Culinary Quest - Japan

yield 1 serving(s)
prep time 45 Min
cook time 25 Min
method Stove Top

Ingredients For soup pot (dobin mushi)

  • 1
    fresh or frozen jumbo shrimp
  • 2
    dried japanese mushrooms
  • hot water
  • 1 tsp
    soy sauce
  • 2
    water chestnuts, sliced
  • 1 sprig
    parsley
  • 1
    lime or lemon wedge
  • FISH STOCK:
  • 4 oz
    dried or 8 oz. fresh tuna
  • 7 c
    water
  • 1/2 oz
    dried seaweed

How To Make soup pot (dobin mushi)

  • 1
    To make fish stock: In a large saucepan, combine tuna and water. Bring to a boil. Add seaweed; return to boil. Simmer 15 minutes. Strain stock; discard seaweed. Fish may be used in a salad or other dish.
  • 2
    Thaw shrimp, if using frozen; peel and remove vein. In a small bowl, soak mushrooms in hot water to cover for 30 minutes; drain.
  • 3
    In a large saucepan, combine 2 cups fish stock, shrimp, drained mushrooms, soy sauce, water chestnuts, parsley, and lime or lemon. Bring to a boil. Remove from heat; keep hot 5 minutes.
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Categories & Tags for Soup Pot (Dobin Mushi):

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