Lunch doesn’t have to be a chore on those busy days when you find yourself flustered. There are lots of options to choose from when it comes to vibrant salads, hearty soups or light broths, and plenty of healthy, nutritious lunch ideas to keep your taste buds kicking!

Quick and easy to prepare lunches are always best during the working week, whether you’re packing them up for the office or working from home. Deep down we all know that any lunch you make yourself tastes much better than a cold, tasteless salad you end up buying when convenience gets the better of you.

Here, then, is a fantastic approach to a lighter, summery soup. Using Japanese ingredients, this seafood broth is an amazing alternative for your lunch box. In my opinion, it’s more delicious than any pre-prepared soup tub bought from a supermarket, and the oriental fragrant aromas will have your work colleagues hungrily drifting towards your desk for the recipe!


Serves 2
Shopping List:

100 g of tofu, thinly sliced
8 prawns, deveined and peeled
½ lb clams
4 pieces of wakame/kombu seaweed
2 teaspoons sesame seeds, toasted
1 tablespoon white miso
½ cup (65ml) soy sauce or a gluten-free option
500 ml warm water
2 tablespoons sesame oil
1 teaspoon coriander seeds
A generous handful of freshly chopped chives, coriander and spring onions

Cooking Note: How to clean clams

1. Scrub clams with a stiff brush under cold running water.
2. Soak clams in a mixture of 2 tablespoons salt to 1 litre of water for 20 minutes.
3. Drain water; repeat 2 more times.

To Cook:

To make the broth, put the warm water in a large saucepan and pour in the soy sauce.

Add the seaweed and sesame oil and let the broth simmer for about 20 minutes. Reduce the heat, add the sliced tofu and continue to simmer.

Meanwhile, place a large saucepan onto a high heat. Once hot, add a shot of water and the clams.

Cover the saucepan and slightly reduce the heat. Steam the clams for about 5 minutes or until the clams open.

Once steamed discard any clams that remain unopened. If there is any excess liquid at the base of the saucepan, add this to the broth.

Place the coriander seeds into a mortar and add the miso, using the pestle create a paste.

Toast the sesame seeds in a dry frying pan and add it to the mortar and combine well using the pestle.

Turn off the heat on the broth, add the prawns and clams and cover, allowing the steam to cook the prawns.

Divide the paste equally and place the paste in a soup bowl, add the broth including the prawns and clams. To finish add a piece of dried seaweed and garnish with the freshly chopped herbs.

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