Japanese prawn hotpot
(at time of publication)
- 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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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.
Make it gluten free: Use gluten-free noodles and check miso, stock and mirin are gluten free.
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)
Total fat 1g
–Saturated fat 0g
Dietary fibre 10g
© 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!