Love this seafood broth for an easy & delicious meal.

Serves 2


  • 1 L cold water
  • 1 Tbsp yellow miso paste
  • 2 Tbsp fresh ginger, peeled and grated
  • 100g mung bean vermicilli noodles
  • 2 handfuls baby pak choy, washed and leaves separated
  • 150g fresh tiger prawns, shelled, deveined, cleaned, tail on
  • 100g calamari, sliced
  • 100g mussels, cleaned and de-bearded (discard any shells that are broken , or open and do not close when tapped sharply on bench)
  • 2 Tbsp rice wine or dry sherry or umami or 1 tbs concentrated liquid vegetable stock
  • 2 tsp tamari
  • 2 pinch ground white pepper
  • 2 handful coriander, chopped to garnish


  1. Pour water into wok and bring to boil. Add miso paste and ginger and cook on medium heat for 5 minutes.
  2. Add mung bean vermicilli, pak choy and seafood, and cook for 2-3 minutes until the shells have opened. Discard any mussels that remain closed.
  3. Season with rice wine, tamari, salt and white pepper.
  4. Transfer to a warmed, deep bowl, garnish with coriander and eat immediately.

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