Peel and finely dice the shallot and the ginger.
Slice the celery into half centimetre pieces.
Peel the carrot, cut in half lengthways then into half centimetre slices.
Peel the prawns and remove the black spine using the tip of a sharp knife.
Heat a frying pan, add a dash of oil and sweat the shallot and celery with a pinch of salt.
Once transparent add the ginger and the prawns and then pour the water into the pan. Add the miso paste and bring to the boil.
Once boiling, reduce the heat and simmer for 3-4 minutes.
Season to taste.
Serve the soup sprinkled with the fresh chopped coriander.
«Vary this recipe by replacing the prawns with chicken or tofu. Spring onion is another traditional addition.»