Clear seafood soup

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By: Alan Coxon From: Good Food Bites

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This recipe is classed as intermediate

Rating 4 / 5 (6 votes)

Prep time:
20 min
Cook time:
15 min

lan Coxon`s speedy but special soup is chockfull of fabulous far eastern flavours


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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