This easy recipe brings rich Asian flavours together in a delicious winter warmer of a meal.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 25 minutes
    • Japanese
    • Dairy Free

    Japanese Style Seafood Hotpot

    Recipe Information

    Ingredients
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    350g pack Seafood Mix

    20g Fresh Ginger, grated

    2 Garlic Cloves, minced

    1 heaped tsp Chilli Powder

    70ml Dark Soy Sauce

    2 Vegetable Stock Pots

    150g Carrots, peeled

    150g Courgettes, finely chopped

    145g Baby Sweetcorn, thinly sliced

    4 Spring Onions, trimmed and wiped

    2 Sheets/approx. 175g Medium Egg Noodles

    2 litres Water

    Method

    Pat dry the seafood.

    Chop the carrots into small chunks.

    Add the water and carrots to a large pan and bring to the boil.

    Add the garlic and ginger, along with the soy sauce, stock pots and chilli powder and simmer for 5 minutes.

    Add the courgettes, sweetcorn and spring onions to the pan and simmer for 5 minutes.

    Finally add the noodles and seafood selection and cook for a further 10 minutes, stirring periodically and serve in bowls.