About the recipe
This mixed seafood recipe makes a sweet, nourishing and cleansing broth, great for a light supper.
Prawns and mussels are a good source of protein and omega-3 fatty acids. Prawns also contain calcium, for strong bones, and selenium, which helps to prevent the growth of cancer cells. Mussels contain high amounts of vitamins B (particularly B12) and folate, as well as iron, phosphorus, manganese, selenium and zinc. Squid is also full of high-quality protein and contains 80 per cent of your daily copper requirement, which is needed for the formation of red blood cells. It is also a good source of vitamin B2 (riboflavin), B3 (niacin) and B12.
Yellow Miso paste
1 tablespoon freshly grated peeled root
Vermicelli mung bean noodles
Baby pak choy
1 large handful, (white stem variety), washed and leaves separated
75g/3oz fresh medium-sized, shelled with head off, tail on, cleaned and deveined
50g/2oz, tentacles separated, body sliced into thirds to give squid rings
50g/2oz Greenland or live, cleaned and de-bearded (discard any shells that are broken, or open and do not close when tapped sharply on the work surface)
Shaosing rice wine
1 tablespoon, dry sherry or
Low sodium light soy sauce
1 teaspoon, tamari or
Ground white pepper
For the garnish
1 small handful, roughly chopped
- Pour the 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 mung bean noodles and pak choy, then all the seafood, and cook for 1 minute (2â€“3 minutes if using live mussels) until the shells have opened. Discard any mussels that remain closed. Season with the rice wine, soy sauce or tamari, salt and white pepper.
- Transfer to a warmed, deep bowl, garnish with the coriander and eat immediately.