Sumo wrestler's soup

Husband cooked tonight - what an angel! I used the free time to go shopping but all my purchases were far from glam....

Before you worry, this isn't at all fattening - it's the quantities that the sumo wrestlers eat that contributes to their build, not the ingredients! So Husband wasn't insulting me when he chose to make it.

This is a great "throw it all in" dish and we vary what we throw in depending on what we can get our hands on. We're very lucky that we live just down the road from the London branch of Wing Yip and popped there yesterday morning to stock up with oriental supplies. It's an amazing place - part cash and carry, part Asian supermarket. If they don't stock it it's not authentic! As it's Chinese New Year next week we managed to buy some special red bean and gultinous rice "cakes" which are divine. I'm going back later this week to stock up.

Ingredients:
Chicken stock
Prawns or diced chicken
1 daikon or mouli, shaved lengthwise and cut into fine shreds (we only do thick shreds here!)
1 large potato cut into large chunks
1-2 cakes deep fried or plain tofu, cubed
10-12 shitake mushrooms, sliced
2 medium onions, sliced (we used red onions tonight)
1 savoy cabbage, shredded (we used pak choi tonight)
150ml soy sauce
125ml mirin
8 baby corn cut into 1cm chunks
Udon noodles


Parboil the daikon/mouli and potato in lightly salted water then drain
Put the chicken meat/prawns, tofu, mushrooms, onions, cabbage, corn and stock into a large pan and add the soy sauce. Simmer until the chicken and veg are cooked then add the daikon and potato with the mirin and 1/2 tsp salt. Add the noodles if using. Cook for a few more minutes then serve.

Enjoy!