Clear seafood soup
By: Alan Coxon From: Good Food Bites
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Clear seafood soup
- Prep time:
- 20 mins
- Cook time:
- 15 mins
- Serves:
- 4
lan Coxon`s speedy but special soup is chockfull of fabulous far eastern flavours
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Ingredients
- 1 litre fish stock, clear
- 3 tbsp Soy sauce
- 3 tbsp Saké
- 3 tbsp Mirin, (Japanese rice vinegar)
- 1 tsp Wasabi
- 2 Lemon grass, sticks, finely diced
- 25g Ginger, finely shredded
- 1 handful coriander stalks, and leaves
- 1 red chillies, deseeded and finely shredded
- 20 g live Mussels, cleaned
- 5 Squid
- 1 Carrots, finely shredded
- 2 Spring onions, finely shredded
- 60g mooli (white radish)
- 100g Prawns, cooked and peeled
- 60g bean sprouts
- 1 pinch black pepper
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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