Marcus Wareing's fragrant Asian hotpot recipe makes a delicious, eastern, aromatic dinner. It can also be made for for a quick lunch or an easy and healthy midweek supper. It could also be served a starter.
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
Strain through a sieve into a clean saucepan and bring to the boil
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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
