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Clear Soup with Shrimp Balls

Demonstrated by: Sharene Urakami (Chairman of the Board, Honolulu Japanese Junior Chamber of Commerce).
Cherry Blossom Festival - October 3, 2004.



Clear Soup with Shrimp Balls

  • 10 to 12 oz shrimp, shelled, cleaned and finely chopped
  • Dash of salt
  • 1 tablespoon cornstarch
  • 2 1/2 oz shimeji mushrooms
  • 1/2 bunch spinach leaves
  • 2 1/2 cups dashi (Japanese soup stock)
  • 1/2 teaspoon sake (Japanese rice wine)
  • 1/2 teaspoon salt
  • 1 teaspoon soy sauce
  • 8 mitsuba leaves, sliced green onions, or chopped parsley for garnish


In a small bowl, combine shrimp, the dash of salt, and the cornstarch. Divide into 4 portions; form each into a ball. Carefully drop each ball into boiling water; cook for 7 minutes, drain. Cut off and discard the base of the mushroom clusters and gently separate mushrooms. Parboil mushrooms until tender; drain. Thoroughly wash spinach; blanch, and drain. Squeeze excess liquid, cut spinach into 1 1/2-inch lengths. In a saucepan, combine dashi, sake, salt, and soy sauce; bring to a boil. To serve, place a shrimp ball, mushrooms, and spinach in each soup bowl. Add dashi and garnish with mitsuba. Makes 4 servings.


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