Chinese Seafood Broth

    25 minutes

    This is a light soup of the kind that is typically served between courses at a Chinese banquet. You can make the soup ahead and add the seafood and such just before serving.

    1 person made this

    Serves: 6 

    • 55g thin rice noodles, broken into 10 cm lengths
    • 2 teaspoons canola oil
    • 2 1/2cm piece fresh ginger, finely chopped
    • 75g shiitake mushrooms, stalks discarded and caps thinly sliced
    • 5 cups (1.25 litres) chicken stock, preferably homemade
    • 1 tablespoon dry sherry
    • 2 tablespoons salt-reduced soy sauce
    • 125g cooked mixed seafood, such as prawns, squid and scallops
    • 75g Chinese leaves, such as buk choy, shredded
    • 4 spring onions, thinly sliced
    • 1 cup (75g) bean sprouts
    • fresh coriander leaves to garnish
    • chilli sauce to serve

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    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 canola 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 leaves, 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 fresh coriander leaves and serve with chilli sauce, to be added to taste.

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