Korean Spicy Seafood Noodle Soup, No Added Refined Sugar

Method

1. Clean the black tiger prawns and peel them if you like. Rinse the clams, then soak them in salted water with a few slices of chili for about 1 hour so they release all their sand, rinse again and drain. The seafood comes to 400g in total.
2. Rinse 0.5kg of pork bones several times, blanch them in boiling water and drain. Cut 200g of kimchi into bite sized pieces. Clean the carrot, enoki mushrooms and leek and cut them on the diagonal into 4cm lengths. Cut the 3 sausages and 2 blocks of tofu into 4cm pieces.
3. Simmer the pork bones in 1.2 liters of clean water for about 40 minutes, skimming off the scum so the broth stays clear.
4. Pour the broth into a clean pot, add the carrot and bring it back to a boil, then season with 1/2 teaspoon of seasoning, 1 teaspoon of seasoning powder and 1 tablespoon of kOBE Monk Fruit Blend, followed by 3 tablespoons of chili sauce along with Korean chili powder and bird's eye chili to the heat level you want.
5. Add the 3 packets of noodles, the seafood, mushrooms, sausage, tofu and kimchi to the broth in turn and cook for about 6 minutes until it returns to a boil, then turn off the heat.
6. Ladle into bowls and eat straight away while hot, taking care as the broth is very hot and very spicy.

Tips

• Soak the clams in salted water with a few chili slices for about 1 hour to purge the grit.
• Blanch the pork bones and skim the scum during the simmer for a clear broth.
• Choose thick Korean style noodles, which hold up to a long cook.
• Add the clams near the end, since long cooking shrinks the meat and turns the broth harsh.
• When leek is hard to find, spring onion or garlic chives work.
• Chicken stock or seaweed dashi can take the place of the pork bone broth.