

Japanese prawn hotpot
Ingredients
- 1 tablespoon miso paste
- 1 cup reduced-salt chicken stock
- 1 tablespoon mirin
- 3 x 200g packets shelf-fresh udon noodles
- 300g peeled prawns, tails removed (thawed if frozen)
- 3 large carrots, julienned or grated
- 3 cups snow peas or green
- beans, trimmed, halved
- 8 Swiss brown mushrooms, sliced
- 4 cups chopped baby bok choy, leaves and stems separated
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Instructions
1 In a large saucepan, place miso paste, stock, mirin and 5 cups water. Set over a high heat, cover and bring to a simmer. Stir to dissolve miso.
2 Add noodles, prawns and carrots. Cook for 3 minutes, add snow peas or beans, mushrooms and bok choy stems. Cook for a further 2 minutes.
3 Remove from heat and stir through bok choy leaves. Ladle into 4 bowls to serve.
Variations
Make it gluten free: Use gluten-free noodles and check miso, stock and mirin are gluten free.
HFG tip
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
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Calories 334 cal
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Kilojoules 1400 kJ
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Protein 22 g
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Total fat 1 g
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Saturated fat 0 g
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Carbohydrates 55 g
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Sugar 12 g
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Dietary fibre 10 g
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Sodium 810 mg
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Calcium 280 mg
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Iron 4 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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Nice and easy to do, sprinkled on some shichimi togarashi for some added zing!