Dust the Hiroshima oysters with cornstarch, then rinse with water, drain and set aside.
2
Spread a layer of miso along the edge of the pot and place all ingredients inside.
3
Add and mix somen sauce and bonito powder with Swanson Pork Bone Broth in the pot. Boil for 3-5 minutes under medium to low heat with lid. Ready to serve.
The choice of miso can be customised according to individual taste preference; Red miso is salty and slightly spicy, while white miso is relatively sweet, and light-coloured miso has a mild flavour.
