2 sachetsinstant dashi (see note)220 gmsushi rice, rinsed under cold running water60 ml (¼ cup)soy sauce, plus extra to taste16medium uncooked prawns, peeled1 cupAsian greens, such as baby bok choy, choy sum or chrysanthemum leaves (see note)120 gmsugarsnap peas, trimmed2 tspfinely grated ginger, or to taste4eggs, at room temperatureTo serve:thinly sliced spring onion and toasted nori
Whisk dashi and 2 litres boiling water in a large saucepan over high heat, add rice and soy, bring to the boil. Reduce heat to medium-high, cook until rice is just tender (15-20 minutes). Add prawns, greens, peas and ginger, remove from heat, stand until prawns are cooked through and greens wilt (3-4 minutes).
Meanwhile, place eggs in a deep heatproof container. Add enough boiling water to cover, seal with lid and stand (10 minutes).
Ladle soup into warm bowls. Halve eggs with a knife, then scoop eggs from shells with a spoon, add to broth, scatter with spring onion and nori and serve hot.
Note Instant dashi is available from Japanese
grocers. Chrysanthemum leaves are available from select Asian