Japanese prawn hotpot

Serves: 4
Time to make: 15 mins

Total cost: $ 17.00 / $ 4.25 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

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

Nutrition Info

Kilojoules 1400kJ
Calories 334cal
Protein 22g
Total fat 1g
Saturated fat 0g
Carbohydrates 55g
Sugars 12g
Dietary fibre 10g
Sodium 810mg
Calcium 280mg
Iron 4mg

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.

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