Mizu Taki - Japanese Style Hot Pot

Ingredients

• 1/4 packet of DRIED KONYAKU - Shirataki Noodles
• 3 or 4 Chinese Leaves (or sweet cabbage), cut into 1cm long strips
• 1/2 of Carrots, cut into slices
• 1/2 of Leek, cut into 1cm wide slices
• 4 Shiitake mushroom, remove stems
• 100g of firm or silken Tofu
• 100g of Salmon without skin, cut into bite size peices
• 1 1/2 tbsp Soy sauce (Tamari soy sauce for gluten free option)
• 1 1/2 tbsp Rice vinegar
• 1/2 tbsp Citrus fruit juice such as Lemon, Orange or Yuzu
• A pinch of chopped Spring onion