Asian Seafood Noodle Soup Recipes

Steps:

• PREPARATION:.
• SHITAKE MUSHROOMS- If using dry ones, soak in warm water for 30 minutes then cut away the stem and cut in half (Or if using fresh Shitake mushrooms cut away the stems and cut in half), then fry in a wok with a little oil and then soy sauce (a few minutes) and set aside.
• SHRIMP- Split open the back of the shrimp and de-veine (remove/clean) as well as removing the shell, then place in a small bowl with a little salt (toss) and let sit for 15 minutes. Next fry in a wok with a little oil until pink (do not over cook) and set aside.
• SQUID- 2 large squid (or pre-cleaned from the fish market), remove the cartilage and scrape the slimy material off, split open and then score across(underside) and then score in the other direction, cut into bite size pieces, fry in a wok with a little oil (do not overcook) and set aside.
• PORK- Cut up into bite size pieces, stir fry in a wok with some oil and a little soy sauce (several minutes) and set aside.
• CHINESE GREENS- Can be any type of your choice; Chinese Greens, Bok Choy, Chinese Broccoli, Asparagus (American), place in a pot of boiling salt water for about 1 minute, drain and set aside.
• TOFU Firm, Cut into long flat pieces (1/4 inch thick) and fry in a little oil (about 7-10 minutes) then drain the oil and add a little soy sauce (and sesame seeds optional) cool briefly. Or use fresh tofu cut into small pieces and into boiling water for 1 minute, drain and set aside.
• SOUP STOCK- Heat in a large pot (any soup base is all right) add a little salt and white pepper (to taste) and set aside.
• NOODLES Fresh- Any type but I prefer yellow and fresh. There are packages which has four noodle servings. Set Aside.
• SCALLIONS- Cut up into small pieces. And/or you can use cilantro, bean sprouts, set aside.
• INSTRUCTIONS:.
• Place the individual portion (1) of the noodles into boiling water, and in about 2-3 minutes, separate with a fork/chop sticks, remove and drain in some cold water and then into an individual bowl.
• Add to the bowl some hot soup stock and separate the noodles.
• Next on top add some Mushrooms, Shrimp, Squid, Pork Vegetables, Tofu, a little Sesame oil, White Pepper (to taste) and Scallions/Cilantro.
• Do the same with the other three individual bowls....
• Serve with chopped sticks and an Asian porcelain type spoon and enjoy!
• NOTE: You can always reduce the food ingredients somewhat (like the Shrimp, Squid, Pork, Veggies, Tofu) because this recipe (and amount of ingredients listed) might be a little to much for each bowl and serving or if not, you can use these cooked ingredient the next day.

Steps:

• Prepare the rice noodles as the label directs.
• Meanwhile, place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate. Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.
• Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles.
• Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion. Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion.

Steps:

• In a saucepan heat the oil, add garlic& stir until golden about 1 minute.
• Add cabbage & 1/4 of the chicken stock.
• Bring to a simmer and cook until the cabbage is wilted, about 1 minute.
• Add remaining stock, shrimp, scallops soy & rice wine and cook about 1 minute or just until the shrimp & scallop are opaque.
• Before you do this final step bring a pot of water to a rolling boil and cook the noodles until just tender 2-5 minutes (depends on type of noodle you use).
• Drain and place noodles in 4 large soup bowls. Ladle soup over the noodles dividing the seafood & cabbage evenly.
• Sprinkle with scallions.

Steps:

• In a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes. Pour in broth, carrots, and celery and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Stir in snow peas and shrimp, cover, and cook for 3 minutes. Break noodles into 2-inch pieces and stir into soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.