Japanese-style Seafood Hot Pot Recipe | NZGFG

Ingredients

• 2 cups (500mL) fish stock
• 2 Tbs soy sauce
• 1 Tbs mirin seasoning
• 1 garlic clove, crushed
• 1 tsp finely grated ginger
• 1 carrot, peeled, thinly sliced
• 1 zucchini, thinly sliced
• 440 g packet udon noodles
• 200 g peeled thawed edamame
• 410 g can baby corn, rinsed, drained
• 300 g thawed seafood marinara mix
• 300 g firm white fish fillets, cut into 2 cm pieces
• 2 Tbs miso paste
• Sliced spring onion, to serve