Nourishing mixed seafood broth
This dish lets the wonderful flavours of seafood shine through in a simple miso-flavoured broth.
Ingredients
- 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
Method
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Pour 1 litre/1¾pints water into a medium wok and bring to the boil.
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Add the miso paste and ginger and cook on a medium heat for 5 minutes.
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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.
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Transfer to deep bowls, garnish with the coriander and eat immediately.
