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Mixed seafood and noodle broth recipe
In China soups are served in between courses or dishes. This is why they are made with a light stock, so they are more appropriate as a starter in a Western meal. You can part-prepare this soup ahead, then add the scallops, vegetables and noodles just before serving.
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Serves 6
Preparation and cooking time: 25 minutes
Ingredients for mixed seafood and noodle broth
50 g fine stir-fry rice noodles, broken into 10 cm lengths
2 teaspoons peanut oil
2.5 cm piece fresh ginger, finely chopped
75 g shiitake mushrooms, stalks discarded and caps thinly sliced
1.25 litres chicken stock
1 tablespoon dry sherry
2 tablespoons light soy sauce
125 g cooked mixed seafood, such as prawns, squid and scallops
75 g Chinese cabbage, shredded
4 spring onions, thinly sliced
3/4 cup (65 g) bean sprouts, trimmed
fresh coriander leaves to garnish
chilli sauce to serve
Preparation for mixed seafood and noodle broth
1 Put the noodles in a bowl and pour over plenty of boiling water. Set aside to soak for 4 minutes.
2 Meanwhile, heat the peanut oil in a large saucepan, add the ginger and mushrooms, and cook for about 2 minutes to soften slightly. Add the stock, sherry and soy sauce, and bring to the boil.
3 Halve the scallops if they are large. Add the mixed seafood to the boiling stock together with the Chinese cabbage, spring onions and bean sprouts. Bring back to the boil and cook for 1 minute or until the seafood is heated through.
4 Drain the noodles and add to the soup. Bring back to the boil, then ladle into large soup bowls. Scatter over a few coriander leaves and serve with chilli sauce, to be added to taste.
Each serving provides 335 kJ, 80 kcal, 5 g protein, 1.5 g fat (0.3 g saturated fat), 9 g carbohydrate (1 g sugars), 0.5 g fibre
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