Asian Seafood Noodle Soup


  • 3 ounces mushrooms (five shitake dry or fresh)
  • ½ lb shrimp, medium size, cleaned
  • ½ lb squid, cleaned
  • ½ lb rib bone pork (or other cuts of meat)
  • ¼ lb Chinese vegetables, cleaned (various vegetables can be used)
  • 12 ounces firm tofu, fried (or fresh)
  • 8 cups stock (Wonton Powder base or other types)
  • + 6 more ingredients
    • 16 ounces yellow fresh noodles, 4 individual servings
    • 4 tablespoons peanut oil
    • 3 tablespoons soy sauce
    • 1 tablespoon salt (to taste)
    • 1 tablespoon white pepper (to taste)
    • 1 tablespoon sesame oil (to taste)

1 PREPARATION:. 2 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. 3 SHRI...

View full recipe at SpringPad


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