Japanese style Seafood Hot Pot
Ingredients
- 2 cups (500mL) fish stock
- 2 Tbs soy sauce
- 1 Tbs mirin seasoning
- 1 garlic clove, crushed
- 1 tsp finely grated ginger
- 1 carrot, peeled, thinly sliced
- 1 zucchini, thinly sliced
- 440 g packet udon noodles
- 200 g peeled thawed edamame
- 410 g can baby corn, rinsed, drained
- 300 g thawed seafood marinara mix
- 300 g firm white fish fillets, cut into 2 cm pieces
- 2 Tbs miso paste
- Sliced spring onion, to serve
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