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Recipes

Japanese Seafood Hotpot in Chicken Broth

4 Servings

Approximately 30 minutes

INGREDIENTS

  • 1 L

    Swanson Clear Chicken Broth

  • 120 g

    Fish maw

  • 1 pc

    Frozen lobster (halved, deveined)

  • 2 pcs

    Frozen sea cucumbers (pre-soaked)

  • 100 g

    Chinese cabbage (cut into chunks)

  • 60 g

    Konjac noodles

  • 60 g

    White radish (sliced)

  • 60 g

    Spring onion (cut into diagonal sections)

  • 4 pcs

    Fresh shiitake mushrooms

  • 1

    Small bunch of enoki mushrooms (rinsed, roots trimmed)

  • some

    White sesame seeds (dry-toasted)

  • some

    Sesame oil

INSTRUCTIONS

Step 1:

Prepare the broth base:

  • Bring the Swanson Clear Chicken Broth to a boil in a pot.
  • Add the sea cucumbers and fish maw, return to a boil, then add the white radish and cook for 2–3 minutes.

Step 2:

Add everything else:

  • Add the lobster, Chinese cabbage, and konjac noodles, and cook for 2 minutes.
  • Add the spring onion, shiitake mushrooms, and enoki mushrooms, and bring back to a boil.
  • Drizzle with sesame oil, sprinkle with toasted sesame seeds, and serve.

Tip: Soak the fish maw in warm water until softened. Steam with ginger and scallions for 10 minutes to remove any fishy odour before use.