Japanese prawn hotpot
Ready in only fifteen minutes, this tasty Japanese dish is full of umami flavours and is low-calorie too.
Serves: 4
Time to make: 15 mins
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)
-
Calories 334 cal
-
Kilojoules 1400 kJ
-
Protein 22 g
-
Total fat 1 g
-
Saturated fat 0 g
-
Carbohydrates 55 g
-
Sugar 12 g
-
Dietary fibre 10 g
-
Sodium 810 mg
-
Calcium 280 mg
-
Iron 4 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© 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!