Ingredients

6 cups (1.5 L) chicken stock cup (50 mL) thinly sliced ginger 2 cloves garlic, minced 2 tbsp (25 mL) mirin 1 tbsp (15 mL) rice vinegar 1 tbsp (15 mL) soy sauce 1 lb (500 g) large raw shrimp, peeled and deveined 1 lb (500 g) sea scallops 1 cup (250 mL) snow peas, trimmed One 100 g pkg Japanese noodle soup, flavour packet discarded 1 cups (375 mL) bean sprouts 2 tbsp (25 mL) chopped fresh coriander

Description

Now Here's Something That Turns Fondue Into A Whole Meal By Creating A Soup At The End Of Dipping. You Can Add Any Remaining Seafood And Snow Peas To The Soup As Well. A Splash Of Hot Sauce Added To The Final Soup Brings A New Dimension To The Dish.

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