Ingredients

• 1 tbsp yellow miso paste
• 2 tbsp grated fresh root ginger
• 100g/3½oz cooked Somen noodles
• 2 large handful of baby pak choi (white stem variety)
• washed
• leaves separated
• 150g/5½oz fresh medium-sized tiger prawns
• shelled with head off
• tail on
• cleaned and deveined
• 100g/3½oz baby squid
• tentacles separated
• body sliced to give squid rings
• 100g/3½oz mussels
• preferably Greenland mussels
• cleaned and de-bearded (discard any shells that are broken
• or open and do not close when tapped sharply on the work surface)
• 2 tbsp Shaoxing (Chinese rice wine) or dry sherry
• 2 tsp low-sodium light soy sauce or tamari
• salt
• to taste
• 2 pinches ground white pepper
• 2 small handfuls of coriander
• roughly chopped
• to garnish

Directions

• Pour 1 litre/1¾pints water into a medium wok and bring to the boil.
• Add the miso paste and ginger and cook on a medium heat for 5 minutes.
• Add the somen noodles
• pak choy and all of the seafood. Cook for 1 minute until the mussel shells have opened. Discard any mussels that remain closed. Season with the rice wine
• soy sauce
• salt and pepper.
• Transfer to deep bowls
• garnish with the coriander and eat immediately.