Make Your Own: Nourishing Mixed Seafood Broth
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Make Your Own: Nourishing Mixed Seafood Broth

seafood-broth

This dish, by the culinary innovative  Ching-He Huang, lets the wonderful flavours of seafood shine through in a simple miso-flavoured broth.
  1. Pour 1 litre/1¾pints water into a medium wok and bring to the boil.

  2. Add 1 tbsp yellow miso paste and 2 tbsp grated fresh ginger and cook on a medium heat for 5 minutes.

  3. Add 100g cooked somen noodles, 2 large handfuls baby pak choy and 150g fresh tiger prawns, 100g baby quid rings, 100g cleaned Greenland mussels. Cook for 1 minute until the mussel shells have opened. Discard any mussels that remain closed. Season with 2tbsp rice wine or dry sherry, 2tsp soy sauce, salt and white pepper.

  4. Transfer to deep bowls, garnish with the roughly chopped coriander and eat immediately.

See more of Ching-He Huang's delicious recipes, via BBC, here.
6 years ago