Mussels in Fish Soup with Watercress and Somen Noodles

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Mussels in Fish Soup with Watercress and Somen Noodles 542a2adefbc0335c3026a8cb_soba.png

Ingredients card / Shopping list

270g Hakubaku somen noodles
16-20 Fresh Mussels (in shells)
1&1/2tbsp Shoyu
1/2tbsp Mirin
1tsp Dashi granules
1 handful Baby spinach leaves
4 sprigs Watercress
1/2 Lime (juice and zest)
600ml Water
Sea salt (for seasoning)

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Recipe By: Hakubaku

Serves 4 adults

Introduction

Is it mussel season? I sure hope so.


Method

STEP ONE:SOMEN NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Divide equally into 4 deep serving bowls.
Set aside.

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.

STEP THREE:SERVING
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.