Scallops, Pak Choi & Ho Fan in a Japanese Inspired Broth
1/4 litre homemade prawn stock
2 tablespoons soy sauce
2 tablespoons mirin rice wine
35g ho fan vermicelli noodles
1 small pak choi (about 100g)
2 spring onions, sliced very fine
220g raw scallops
7 Spice Pepper
Add the mirin & soy to the prawn stock and simmer for 5 minutes.
Cook the noodles in boiling water for 5 minutes until tender. Stream to pak choi over the cooking noodles.
Add the scallops to the stock and poach gently for 3-4 minutes until just opaque.
Arrange the noodles in the bottom of the bowl. Arrange the steamed pak choi in the bowl. Ladle over the scallops and hot broth.
Garnish with the spring onions and 7 Spice Pepper.
Nutrition Summary
Calories (kcal) 329.9
Protein (g) 31.5
Carbohydrate (g) 38.1
Fat (g) 4.1
Fibre (g) 4.3
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