Miso Soup with Oysters, Prawns and Baby Sweetcorn

Seafood miso soup with noodles, baby sweetcorn, and mushrooms, garnished with smoked eel for a comforting, easy-to-assemble meal.

Healthy Japanese Seafood Pescatarian Low Calorie

Estimated Nutrition

Calories

296.2

kcal / serving

1184.8 kcal total

Carbs

29.5g

per serving

118 g total

Fat

8.1g

per serving

32.4 g total

Protein

26.3g

per serving

105.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

tbsp

tbsp

tbsp

Fruits

piece

Lime

juice only

GrainsCereals

150

Egg Noodles

Liquids

500

Water

warm

NutsSeeds

cloves

Garlic

sliced

pinch

Chili Flakes

Seafood

piece

Oyster

meat only, removed from shell

200

Prawn

raw, head removed, peeled, tail left on

piece

Smoked Eel

fillet, flakes or shavings to serve

Vegetables

Ginger

peeled and sliced

110

Shiitake Mushroom

sliced

110

Baby Sweetcorn

piece

Spring Onion

sliced

Method

Combine dashi, water, ginger, garlic, chilli, miso, mirin, and soy in a saucepan.

Simmer the stock for 20 to 30 minutes.

Add mushrooms, corn, oysters, and prawns, cooking for 4 to 5 minutes.

Boil noodles in a separate pan for 2 to 3 minutes, then drain.

Stir spring onions and lime juice into the soup before serving.

Place noodles into bowls, ladle soup over them, and garnish with smoked eel.