Wong bok and seafood soup
Try the flavoursome combo of flavours in this tasty soup.
20g dried vermicelli
1kg mussels in shell, cleaned and scrubbed
3 Tbsp canola oil
2 tsp finely chopped ginger
6 prawns, de-shelled and de-veined
1 Tbsp miso paste
800g wong bok [Chinese cabbage], washed and sliced into chunks
300g firm tofu, sliced into cubes
white pepper, to taste
Break the vermicelli into small pieces in a bowl, cover with hot water and leave for 30-60 minutes until softened. Drain and set aside.
Place mussels into a large heavy-based saucepan. Cover tightly and cook over medium heat for 4 minutes, shaking the pan occasionally. If mussels have not opened, cover and cook for a further 1–2 minutes.
Drain, retaining juices. Discard any unopened mussels. Remove mussels from their shells and discard shells.
Heat 1 Tbsp of oil in a saucepan. Add ginger, mussels and prawns, stir and cook gently for 5 minutes. Remove mussels and prawns from the saucepan and set aside.
Add water and mussel juice to the saucepan. Bring to the boil.
Add remaining oil and wong bok. Cover the pan and cook for 8-10 minutes or until wong bok is tender.
Add vermicelli, bring to the boil and simmer for 4-5 minutes.
Add mussels, prawns and tofu. Heat gently for 1-2 minutes.
Add salt and pepper.
Ladle the soup into warm bowls and serve.
Nutrition Information Panel
|Per Serving [6 Serves]|
|- saturated fat||1.4g|