Freedom Bulletin 177

In this bulletin...

Ingredients 300g prawns, peeled and deveined 200g firm tofu, cut into cubes 1/2 cup soy sauce 1/4 cup mirin 1/4 cup sake 3 cups water 2 tbsp sugar 200g mushrooms (shiitake, enoki, or button), sliced 1 onion, sliced 1/2 cabbage, chopped 1 carrot, julienned 2 spring onions, sliced, for garnish Instructions 1. Prepare the Broth In a large pot, combine soy sauce, mirin, sake, and water. Add sugar and stir until dissolved. Bring to a gentle simmer, allowing the broth to develop its rich, savoury-sweet flavour. 2. Add Vegetables and Mushrooms Add the mushrooms, onion, cabbage, and carrot to the pot. Cover and let simmer for 5–7 minutes until the vegetables soften slightly. 3. Cook the Prawns and Tofu Add the prawns and tofu cubes to the broth. Continue simmering for another 5–8 minutes, or until the prawns turn pink and the tofu is heated through. Garnish with fresh spring onions and serve with rice or noodles. Nutrition and Cooking Times Serves: 4 | Prep time: 15 minutes | Cook time: 20 minutes Nutrient Value per serve: Calories: 280kcal | Protein: 25g | Fat: 7g | Carbohydrates: 30g