Ingredients
- vegetable stock 1 litre
- ginger grated to make 1 tbsp
- miso soup paste 4 tbsp
- spring onions a bunch, sliced
- mussels 1kg, cleaned and beards removed (throw away any that won’t close)
- steamed rice to serve
Method
-
Step 1
Heat the vegetable stock in a large saucepan, and add the ginger, miso paste and half the spring onions. Bring to a simmer, then add the mussels. Put on the lid, and cook for 4-5 minutes until the mussels are open. Scatter with the remaining spring onion and serve with rice if you like.
Nutritional Information
- Kcals 223
- Fat 6.5g
- Saturates 0.9g
- Carbs 12.2g
- Fibre 3.5g
- Protein 27.1g
- Salt 5.8g