Nourishing seafood broth recipe

This mixed shellfish recipe makes a sweet, cleansing and nourishing seafood miso broth, great for a light supper. Prawns and mussels are a good source of protein and omega-3 fatty acids. Prawns also contain calcium for strong bones, and selenium, which helps to prevent the growth of cancer cells. Mussels contain high amounts of vitamins B (particularly B12) and folate, as well as iron, phosphorus, manganese, selenium and zinc. Squid is also full of high-quality protein and contains 80 per cent of your daily copper requirement, which is needed for the formation of red blood cells. It is also a good source of vitamin B2 (riboflavin), B3 (niacin) and B12.

Ingredients
500ml cold water
½tbsp yellow miso paste
1tbsp freshly grated peeled root ginger
50g vermicelli mung bean noodles
1 large handful of baby pak choy (white stem variety), washed and leaves separated
75g fresh medium-size tiger prawns, shelled with head off, tail on, cleaned and deveined
50g baby squid, tentacles separated, body sliced into rings
50g Greenland or live mussels, cleaned and de-bearded (discard any shells that are broken, or open and do not close when tapped sharply on the work surface)
1tbsp Shaohsing rice wine or dry sherry
1tsp low-sodium light soy sauce or tamari
1 pinch of ground white pepper
1 small handful of coriander, roughly chopped, to garnish

Pour the 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 mung bean noodles and pak choy, then all the seafood, and cook for 1 minute (2–3 minutes if using live mussels – or until the shells have opened. Discard any mussels that remain closed). Season with the rice wine, soy sauce or tamari, salt and white pepper.
Transfer to a warmed, deep bowl, garnish with the coriander and eat immediately.

Eat Clean: Wok Yourself to Health by Ching-He Huang is published by Harper Thorsons. Photography by Myles New.