Shrimp Ball Broth

1

Mince shrimp and scallion by knife (or pulse in a food processor) and place in a bowl. 

2

Add egg white, ginger, corn starch, salt and mix well.

3

In a medium sauce pan, place dashi, sake, mirin, soy sauce, salt and bring to a boil. Reduce heat to low.

4

Wet hands and make 8 balls from the shrimp mixture, and drop in the broth. Scoop any residual bits that float with a spider.

5

After all balls have floated to surface, taste broth and adjust with salt if necessary. Allow to simmer for about 15 minutes.

6

Julienne the blanched snow peas and add to the soup just before serving.