Nourishing Mixed Seafood Broth
A comforting and flavorful seafood noodle soup that is bursting with umami goodness. The combination of tender prawns, squid, mussels, and fresh vegetables in a fragrant miso and ginger broth is sure to warm both your body and soul. This dish is quick and easy to prepare, making it perfect for a satisfying meal any day of the week. Serve hot and enjoy the delicate flavors with each slurp of noodles and broth.
— Constant Cookbook
Ingredients
- 1 tbsp yellow miso
- 2 tbsp grated fresh root ginger
- 100g/3½oz cooked Somen noodles
- 2 large handful of baby pak choi
- 150g/5½oz fresh medium-sized tiger prawns
- 100g/3½oz baby squidsquid
- 100g/3½oz musselsmussels
- 2 tbsp Shaoxing (Chinese rice wine) or dry sherry
- 2 tsp low-sodium light soy sauce
- , to taste salt
- 2 pinches ground white pepper
- 2 small handfuls of coriander
Instructions
- 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.
Cook Time
10M
Prep Time
PT1H
Yield
Serves 2
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