Hot Pot Soup Base
Seafood Hot Pot
Cook Time：
30mins
Calories：
Approximately297kcal
*for one serving
*The calorific values are calculated based on the Standard Tables of Food Composition in Japan.
Ingredients
serves4
Fresh Salmon Fillets | 2 pieces (200g) |
|---|---|
Cod Fillets | 2 pieces (200g) |
Sea Bream Fillets | 2 pieces (200g) |
Large Shrimp (head-on) | 2 |
Fish Balls | 2 |
Chinese Cabbage | 1/4 head (625g) |
Mizuna Greens | 1/2 pack (75g) |
or | |
Shungiku (Chrysanthemum Greens) | 1/2 bunch (100g) |
Spring Onion | 1 |
Carrot | a small amount |
Shiitake Mushrooms | 4 |
Kuzukiri Noodles | 50g |
1 packet |
Directions
- 1.Cut the fresh salmon, cod, and sea bream into bite-sized pieces. Remove the vein from the shrimp.
- 2.Roughly chop the Chinese cabbage, and cut the mizuna or shungiku into 5cm lengths. Slice the spring onion diagonally. Use a vegetable cutter for the carrot and make decorative cuts on the shiitake mushrooms. Prepare the kuzukiri noodles according to the package instructions.
- 3.Pour the *Mizkan Soup Base for Hot Pot [Yose Nabe] Straight Type* into a pot and bring to a boil. Once boiling, add the seafood from step [1], fish balls, and all the vegetables from step [2] except the mizuna or shungiku, and simmer.
- 4.Finally, add the mizuna or shungiku and bring to a gentle boil before serving.
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