Chinese fish soup with shrimp
Many Chinese soups do not boil vegetables and herbs.
vayut, and lay in sa-
at the end of cooking, literally for 1-2 minutes. Vegetables are slightly crispy and retain more vitamins.
Ingredients
Servings 4- For refueling:
- 2.5 liters of water
- 100 g white cabbage
- 100 ml soy sauce
- shrimp, peeled
- 1 leek
- garlic - 4 cloves
- flour - 100 g
- salt
- 1 large carrot
- 300 g white sea fish fillet
- carrots - 1 pc.
- For the broth:
- For noodles:
- onion - 1 onion
- 3-4 sprigs of parsley
- egg - 1 pc
- 0.5 tsp red hot pepper
Cooking
Step 1
Prepare noodles. Sift flour with salt. Beat in an egg and knead a stiff dough. Roll out the dough into a thin layer on a floured surface. Cut into pieces 5 cm long and 1 cm wide. Dust the noodles with flour, cover with cling film and set aside.
Step 2
Boil vegetable broth. Peel carrots and onions. Wash cabbage and greens. Coarsely chop all the vegetables, put in a pot of boiling water and cook for 15 minutes.
Step 3
Strain the broth, pour soy sauce into it and leave on low heat. While the broth is cooking, prepare the ingredients for the dressing. Wash the white part of the leek and cut into rings. Peel the carrots and cut into thin longitudinal plates. Peel and mince the garlic. Wash the fish and cut into pieces 5 cm long. Leave the shrimps whole.
Step 4
Place the fish and shrimp in the broth and cook for 3 minutes. Add noodles and cook for 5 more minutes. Add vegetables to soup and cook for 2 minutes. Remove from heat, add garlic and red pepper, cover the soup with a lid and let it brew for 10 minutes.