BBC Food - Recipes - Nourishing mixed seafood broth

Name: BBC Food - Recipes - Nourishing mixed seafood broth
Ingredients: 1 tbsp yellow miso paste; 2 tbsp grated fresh root ginger; 100g/3½oz cooked Somen noodles; 2 large handful of baby pak choi (white stem variety), washed, leaves separated; 150g/5½oz fresh medium-sized tiger prawns , shelled with head off, tail on, cleaned and deveined; 100g/3½oz baby squid , tentacles separated, body sliced to give squid rings; 100g/3½oz mussels , preferably Greenland mussels , cleaned and de-bearded (discard any shells that are broken, or open and do not close when tapped sharply on the work surface); 2 tbsp Shaoxing (Chinese rice wine) or dry sherry; 2 tsp low-sodium light soy sauce or tamari; salt , to taste; 2 pinches ground white pepper; 2 small handfuls of coriander , roughly chopped, to garnish

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This dish lets the wonderful flavours of seafood shine through in a simple miso-flavoured broth.

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Ingredients

1 tbsp yellow miso paste
2 tbsp grated fresh root ginger
100g/3½oz cooked Somen noodles
2 large handful of baby pak choi (white stem variety), washed, leaves separated
150g/5½oz fresh medium-sized tiger prawns , shelled with head off, tail on, cleaned and deveined
100g/3½oz baby squid , tentacles separated, body sliced to give squid rings
100g/3½oz mussels , preferably Greenland mussels , cleaned and de-bearded (discard any shells that are broken, or open and do not close when tapped sharply on the work surface)
2 tbsp Shaoxing (Chinese rice wine) or dry sherry
2 tsp low-sodium light soy sauce or tamari
salt , to taste
2 pinches ground white pepper
2 small handfuls of coriander , roughly chopped, to garnish