Ingredients

one fresh or frozen jumbo shrimp.
Two dried Japanese mushrooms.
Hot water.
1 teaspoon soy sauce.
Two ginkgo nuts or water chestnuts, sliced
one parsley sprig.
One line or lemon wedge.

Fish stock:
4 ounces dried or 8 ounces fresh tuna.
7 cups water
1/2 ounce dried seaweed.

How to Make.

Prepare stock. Thaw frozen shrimp, peeled and remove vein. In a small bowl, soak mushrooms and hot water to cover 30 min., drain. In a large saucepan, combine 2 cups fish stock, shrimp, drained mushrooms, soy sauce, ginkgo nuts or water chestnuts, parsley in lime or lemon. Bring to a boil. Remove from heat, teapot 5 min. Makes one serving.

To make stock, in a large saucepan, combine tuna and water. Bring to a boil. Add seaweed, return to a boil. Simmer 15 min.. Strain stock, discard seaweed. Fish may be used in a salad or another dish.

Cooks Tips: in Japan, this soup would be poured into a small jug or teapot and warm 5 min. over a spirit burner. The soup is served in the pot, then poured into a small bowl, season to taste with a little lemon juice and sipped slowly. As the soup stands, it becomes quite strong. The strip, mushrooms, and that’s are eaten.