4 cups of spring water
2-3 tablespoons red or light miso paste, according to taste
4 tbsp. mixed mushrooms
1 tbsp. of Vietnamese mint
2 tablespoons finely chopped coriander
6 green prawns, shell removed and deveined
½ cup of hard tofu cut into cubes
4 tbsp. bean shoots
In a small saucepan mix the water, miso paste, mushrooms and herbs till combined.
Add the prawns and tofu, and cook on a moderate heat for 2-4 minutes.
Serve topped with bean shoots.