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Clear seafood soup

Alan Coxon from Good Food Bites
lan Coxon`s speedy but special soup is chockfull of fabulous far eastern flavours

Clear seafood soup

Method

1. Place stock, soy sauce, Sake, rice wine vinegar, Wasabi, lemon grass, ginger, coriander stalks and chilli into a pan and bring up to the boil, cook for 10 minutes.

2. Add the mussels to the pan and cook, until the shells have opened. Remove them and place into serving bowls.

3. Add the squid to the stock, together with the carrot, spring onion and mooli, cook for 2 - 3 minutes.

4. At the last minute, add the prawns and bean shoots.

5. Season with salt and freshly ground black pepper and serve immediately.

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Serves: 4

Prep: 20 min
Cook: 15 min

Ingredients
1 litre fish stock, clear
3 tbsp Soy sauce
3 tbsp Saké
3 tbsp rice wine vinegar
1 tsp Wasabi
2 Lemon grass, sticks, finely diced
25g fresh ginger root, finely shredded
1 handful coriander stalks, and leaves
1 red chilli, deseeded and finely shredded
20g fresh mussels, cleaned
5 baby squid, cleaned
1 carrot, finely shredded
2 Spring onions, finely shredded
60g mooli (white radish)
100g Prawns, cooked and peeled
60g bean shoots
1 pinch salt and fresh ground black pepper