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Japanese Shrimp and Bamboo in Broth (Wakatake-Ni)

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“A light, quick Japanese soup”
READY IN:
15mins
SERVES:
4
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and gut the shrimp if they are not already prepared.
  2. Pat shrimp dry, then combine with cornstarch in a ziploc.
  3. Blanch shrimp in boiling water for 20 seconds, then run under cold water.
  4. Combine all ingredients except watercress and shrimp. Bring to the boil.
  5. Add shrimp, bring back to the boil, then remove from heat and serve immediately.

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