Oriental Seafood Soup

A light Chinese inspired soup

Serves: 4


  • 4 Dried Chinese Mushrooms, large
  • 75g Vermicelli Noodles
  • 1.5 Litre Chicken Stock
  • 400g Fish, cut into strips eg Pollock
  • 50g Cooked Ham, cut into strips
  • 1 Tbsp Soy Sauce
  • 250g Prawns, cooked, shelled
  • 4 Spring Onions, chopped diagonally
  • 4 Spinach /Pak Choi leaves shredded
  • 1 -2 Chillies, green sliced


  1. Soak mushrooms with boiling water for no longer than 15 mins, to reconstitute
  2. Drain then slice
  3. Cook noodles in boiling water until soft. Drain and keep warm
  4. Place chicken stock in a large pan and bring to the boil
  5. Add the fish, ham and soy sauce and simmer for only a few minutes until the fish is cooked
  6. Stir in the mushrooms, prawns, spring onions and spinach and cook for 5 mins until heated through
  7. Place the noodles in a serving bowl and pour the soup on top
  8. Sprinkle with chilli
  9. Serve immediatley


Other varieties of fish may be used, including calamari, salmon and haddock

Tofu slices can be used as a vegetarian alternative to fish

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