Ginger Prawn Oriental Broth Recipe

Ingredients

1 stock cube, made up to 500ml

a small chunk root ginger, peeled and thinly sliced

1 tbsp rice vinegar

200g mixed oriental vegetables

10-12 large prawns

a small handful of coriander and/or mint leaves

soy sauce for seasoning

Preparation

Put the stock, ginger and rice vinegar in a pan and bring to a simmer. Cook the veg in the broth until just tender.

Add the prawns and cook until pink. Divide between 2 bowls, scatter with the herbs and season with soy sauce.

126 kcalories, protein 22g, carbohydrate 6.1g, fat 1.1 g, saturated fat 0.2g, fibre 1.7g, salt 2.26 g