Oriental Seafood Soup
A light Chinese inspired soup
Serves: 4
Ingredients
- 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
Method
- Soak mushrooms with boiling water for no longer than 15 mins, to reconstitute
- Drain then slice
- Cook noodles in boiling water until soft. Drain and keep warm
- Place chicken stock in a large pan and bring to the boil
- Add the fish, ham and soy sauce and simmer for only a few minutes until the fish is cooked
- Stir in the mushrooms, prawns, spring onions and spinach and cook for 5 mins until heated through
- Place the noodles in a serving bowl and pour the soup on top
- Sprinkle with chilli
- Serve immediatley
Tip
Other varieties of fish may be used, including calamari, salmon and haddock
Tofu slices can be used as a vegetarian alternative to fish