Chinese style fish soup

Ingredients

• 1 carrot
• 1 bulb
• 3-4 sprigs of parsley
• 100 ml soy sauce
• 200 g fillet of white sea fish
• 200 g peeled shrimp
• 200 g mussel meat
• 1 Chinese cabbage
• 1 stalk leek (white part only)
• 4 garlic cloves
• 0.5 tsp red hot pepper
• 100 g wheat flour
• 1 egg
• a pinch of salt

Cooking

Step 1

Prepare noodles. Sift flour with salt. Beat in an egg and knead a stiff dough. On a floured work surface, roll out the dough into a thin sheet. Cut into ribbons 5 cm long and 1 cm wide. Sprinkle the noodles with flour, cover with cling film and set aside.

Step 2

Boil vegetable broth. Peel carrots and onions. Wash greens. Coarsely chop everything, put in a saucepan with 2.5 liters of boiling water and cook for 15 minutes.

Step 3

While the broth is cooking, prepare the ingredients for the soup. Wash the leek and cut into rings. Wash cabbage, chop. Peel the garlic, chop. Wash the fish and cut into pieces 5 cm long. Leave the shrimps and mussels as they are.

Step 4

Strain the broth into a clean saucepan, pour in the soy sauce. Put the fish in the broth and cook for 3 minutes.

Step 5

Add noodles and cook for 5 more minutes.

Step 6

At the end, put shrimp, mussels and vegetables in the soup, cook for 4 minutes. Remove from heat, add garlic and red pepper, cover the soup with a lid. Let it brew for 10 min.