2 small handfuls of coriander, roughly chopped, to garnish
Pour 1 litre/1¾pints water into a medium wok and bring to the boil.
Add the miso paste and ginger and cook on a medium heat for 5 minutes.
Add the somen noodles, pak choy and all of the seafood. Cook for 1 minute until the mussel shells have opened. Discard any mussels that remain closed. Season with the rice wine, soy sauce, salt and pepper.
Transfer to deep bowls, garnish with the coriander and eat immediately.