Seafood miso broth with noodles

Ching-He Huangs nourishing, cleansing broth is great for a light supper or lunch. Once everything has been prepared, its quick to put together
By Ching-He Huang
Seafood miso broth with noodles
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus 2-3 hours soaking
  • Effort: easy


  • 1 kg whelks
  • 2 tbsp yellow miso paste
  • 2.5 cm piece fresh root ginger, peeled and sliced into matchsticks
  • 1-2 small bags vermicelli mung bean noodles
  • 1 large handful baby pak choi, with white stems, leaves separated
  • 200 g fresh medium-sized shrimps
  • 200 g cleaned baby squid, tentacles separated, body sliced into squid rings
  • 1-2 tbsp shaoxing rice wine, or dry sherry
  • 1 tbsp light soy sauce
  • small handful coriander leaves, roughly chopped


1. Wash and scrub the whelks thoroughly then leave them to soak in a bowl of cold salted water for 2-3 hours. This will get rid of any sand/grit.

2. Heat 750ml water in a large saucepan and bring to the boil. Drain the whelks from their soaking water, tip them into the pan of boiling water and simmer for 5 minutes. Remove the pan from the heat, lift out the whelks with a slotted spoon and transfer to a large bowl. Leave the water in the pan.

3. Use a skewer or small fork to gently twist the meat out of the shells. Discard the shells and roughly chop the meat into smaller pieces, removing and discarding the hard blisters at the end of each whelk.

4. Scrape the scum off the top of the pan of water, then put the miso paste and ginger slices in the pan and set to a medium heat. Drop the mung bean noodles into the pan, then the pak choy leaves and stems followed by all the seafood including the cooked meat from the whelks, the shaohsing rice wine and soy sauce. Season with salt and ground white pepper and simmer for a couple of minutes.

5. Garnish with coriander leaves and serve immediately.

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