Marcus Wareing's fragrant Asian hotpot recipe makes a delicious, eastern, aromatic dinner to try on for a midweek supper when quick, easy and healthy are the main priorities
Method
1.
Put the miso paste, tomato purée, star anise, fresh coriander, lime juice and chicken stock or water in a large saucepan and bring to a gentle simmer for 10 minutes
2.
Strain through a sieve into a clean saucepan and bring to the boil
3.
Add the prawns and noodles and gently heat for a couple of minutes, then add the vegetables, carrot, mangetout and baby corn and ginger and sliced water chestnuts, allowing them to warm through for 2-3 more minutes
4.
Serve immediately, garnishing with the chopped coriander leaves and fresh lime juice squeezed over the top
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