Ingredients card / Shopping list
270g Hakubaku somen noodles
16-20 Fresh Mussels (in shells)
1tsp Dashi granules
1 handful Baby spinach leaves
4 sprigs Watercress
1/2 Lime (juice and zest)
Sea salt (for seasoning)
Recipe By: Hakubaku
Serves 4 adultsIntroduction
Is it mussel season? I sure hope so.
STEP ONE:SOMEN NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Divide equally into 4 deep serving bowls.
STEP TWO:MUSSELS and FISH SOUP
Place 600ml of water in a saucepan and bring to the boil over high heat.
Add the mussels and cook until all mussel shells are open.
Lower the heat to simmer.
Add the shoyu, mirin and dashi granules, stirring to mix.
Season to taste, with the sea salt.
Add the watercress and baby spinach.
Turn up the heat to high.
Just before the liquid boils, remove from heat.
Place the mussels on top of the somen noodles.
Place the baby spinach to the side of the mussels.
Place the watercress on top of the mussels.
Ladle the soup into each bowl.
To each bowl add a squeeze of lime juice and garnish with a sprinkle of lime zest. Serve hot.