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Dobinmushi

  
  
 
4
  Shrimp (medium)
  
2
  Okra  
2
 oz Oyster  
    Mushrooms  
1
  Lime
 
    (to be squeezed over meal once served)  
3
 oz Tuna Flakes
  
    Salt  
1
 tsp Soy Sauce  
8
  Peeled Gingko Nuts (canned)  
Dobinmushi
 
Directions
1. Peel and devein the shrimp. Place them in boiling water for 2 minutes. Drain.
2. Wash okra and slice it into rings about ¼ in thick.
3. Cut oyster mushrooms into bite-sized chunks.
4. Boil tuna flakes in water, adding a little salt. Add soy sauce to taste and continue to simmer
5. Put the okra, mushrooms, and gingko nuts in teapots. Add stock to teapot, using colander to keep out tuna flakes. Let stand for a few minutes. Add shrimp.
4 Servings
 
 
This recipe uses fish stock, lime, and soy sauce for taste, with mushrooms and ginkgo nuts for texture. It results in a tart, great tasting soup with hints of a fishy essence. It's simple to make, and makes a great appetizer.
 
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