Ching-He Huang serves up a tasty mixed seafood broth on Saturday Kitchen.

Ching-He says: “This dish lets the wonderful flavours of seafood shine through in a simple miso-flavoured broth.”

The ingredients are:

1 tbsp yellow miso paste, 2 tbsp grated fresh root ginger, 100g cooked Somen noodles, 2 large handful of baby pak choi (white stem variety), washed, leaves separated, 150g fresh medium-sized tiger prawns, shelled with head off, tail on, cleaned and deveined, 100g baby squid, tentacles separated, body sliced to give squid rings, 100g mussels, preferably Greenland mussels, cleaned and de-bearded (discard any shells that are broken, or open and do not close when tapped sharply on the work surface), 2 tbsp Shaoxing (Chinese rice wine) or dry sherry, 2 tsp low-sodium light soy sauce or tamari, salt, to taste, 2 pinches ground white pepper and 2 small handfuls of coriander, roughly chopped, to garnish.