Chinese cabbage and seafood soup

Try the flavoursome combo of flavours in this tasty soup using our famous NZ seafood.
Serves 4-6

20g dried vermicelli
1kg mussels in shell, cleaned and scrubbed
3 Tbsp canola oil
2 tsp finely chopped ginger
6 prawns, de-shelled and de-veined (The prawns are optional.)
1.2L water
1 Tbsp miso paste
800g Chinese cabbage, washed and sliced into chunks
300g firm tofu, sliced into cubes
pinch salt
pepper to taste

Break the vermicelli into small pieces in a bowl, cover with hot water and leave for 30-60 minutes until softened. Drain and set aside.
Place mussels into a large heavy-based saucepan. Cover tightly and cook over medium heat for 4 minutes, shaking the pan occasionally. If mussels have not opened, cover and cook for a further 1–2 minutes.
Drain and retain the juices. Discard any unopened mussels. Remove mussels from their shells and discard shells.
Heat 1 Tbsp of oil in a saucepan. Add ginger, mussels and prawns, stir and cook gently for 5 minutes. Remove mussels and prawns from the saucepan and set aside.
Add water and mussel juice to the saucepan. Bring to the boil.
Add remaining oil and the cabbage. Cover the pan and cook for 8-10 minutes or until cabbage is tender.
Add vermicelli, bring to the boil and simmer for 4-5 minutes.
Add mussels, prawns and tofu. Heat gently for 1-2 minutes.
Add salt and pepper. Ladle the soup into warm bowls and serve.

 

All Recipes on this page are supplied
by Pip Duncan
Food, Food Safety & Nutrition Consultant
For more of Pip’s recipes visit www.choice.co.nz/recipes