Asian broth is a flavorful and aromatic soup base commonly used in Asian cuisine. When combined with Forever Oceans Kanpachi, oyster mushrooms, noodles, broccoli, and jalapeños, it creates a delicious, nutritious balanced dish. For the broth, we simmer ginger, garlic, soy sauce, and lemongrass. The Kanpachi adds a delicate seafood flavor, while mushrooms provide an earthy taste and a satisfying texture. Noodles, such as rice or wheat noodles, contribute a hearty element to the dish. Broccoli adds a touch of freshness and crunch, while jalapeños bring a spicy kick. Together, these ingredients create a harmonious blend of flavors and textures that make for a delightful Asian-inspired meal that the whole family will enjoy.


Forever Oceans Kanpachi Asian Style Broth

Serves 4


For the broth

8 cups low in sodium beef or chicken stock

2 cloves of garlic, peeled and minced

1 inch of fresh ginger, peeled and grated

2 tablespoons of low in sodium soy sauce

1 stalk lemongrass, outer husk removed, inner stem minced

1 jalapeno, sliced 


To finish the broth

4x 4 oz pieces of Forever Oceans Kanpachi filets

2 tablespoons sesame oil


Freshly ground black pepper

4 cups of noodles such as buckwheat or rice

1 cups of mushroom such as oyster or shiitake, roughly chopped

1 cup broccoli cut in florets 

2 green onions, roughly chopped

Thai basil

2 tablespoons peanuts, roughly chopped (optional)


How to make:


For the broth, place all the ingredients into a large saucepan, then place the saucepan on the stove over a high heat. Bring to a boil, then turn down to a simmer and allow to cook for 15 minutes to infuse all the flavors. Taste and adjust the seasoning with salt and pepper.


For the Kanapchi, season lightly with salt and pepper. Place a medium size frying pan over a medium high heat. Add the sesame oil, when hot add the Kanpachi portions, cook for 3 minutes then carefully turn over and continue to cook for a further 2 minutes. Remove from the pan and set aside until needed.


Add the noodles, mushrooms and broccoli to the broth, simmer for 5 minutes. Ladle equal quantities of broth between four warm bowls, top with a portion each of Kanpachi, scatter over the green onions, basil leaves and peanuts. Enjoy!


Original Recipe:

Mark Allison

Corporate Executive Chef

Forever Oceans

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