Nourishing mixed seafood broth

This dish lets the wonderful flavours of seafood shine through in a simple miso-flavoured broth.

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  • 1 tbsp yellow miso paste
  • 2 tbsp grated fresh root ginger
  • 100g/3½oz cooked Somen noodles
  • 2 large handful of baby pak choi (white stem variety), washed, leaves separated
  • 150g/5½oz fresh medium-sized tiger prawns, shelled with head off, tail on, cleaned and deveined
  • 100g/3½oz baby squid, tentacles separated, body sliced to give squid rings
  • 100g/3½oz mussels, preferably Greenland mussels, cleaned and de-bearded (discard any shells that are broken, or open and do not close when tapped sharply on the work surface)
  • 2 tbsp Shaoxing (Chinese rice wine) or dry sherry
  • 2 tsp low-sodium light soy sauce or tamari
  • salt, to taste
  • 2 pinches ground white pepper
  • 2 small handfuls of coriander, roughly chopped, to garnish