Best Seafood Noodle Soup Recipes

ASIAN SEAFOOD NOODLE SOUP

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.

TOM YUM NOODLE SOUP WITH SEAFOOD

Steps:

• Place the noodles in a large bowl, add enough hot tap water to cover, and let the noodles soak until they are pliable, about 20 minutes. Drain and set aside. While the noodles are soaking, heat the oil in a medium saucepan or soup pot over medium heat. Add the shrimp shells, ginger, curry paste and tomato paste and cook, stirring constantly, until the shrimp shells are bright pink and the curry paste is fragrant but not burnt, 1 1/2 minutes. Add the broth to the pan and simmer gently for 15 minutes. Using a slotted spoon, remove the shrimp shells and ginger pieces. Add the shallots, tomatoes and lime leaves and continue to simmer until the vegetables have softened, 15 to 20 minutes. Add the rice noodles and clams and simmer until the clams just begin to open, about 4 minutes. Add the shrimp and cook until they curl and turn pink, 3 minutes; do not overcook. Turn off the heat and add the squid, lime juice and fish sauce. Stir once or twice; the heat from the soup will cook the squid in about 1 minute. Taste the soup and add fish sauce to taste. Divide the soup among 4 bowls, sprinkle with cilantro and serve.

SEAFOOD NOODLE SOUP

Steps:

• Stir fry the carrot, sweetcorn, mange tout and pepper in the olive oil to soften (approx 5 minutes)
• Stir in the stock powder, fish sauce, garlic paste and chilli with 300ml water. Add the mushrooms and allow to simmer for 10 minutes.
• Add the noodles, mussels and squid rings and simmer until the noodles are soft and the mussels and squid rings are heated through. Add more water if required. Serve and ENJOY