Chinese style fish soup

Name: Chinese style fish soup
Total time: 55 min
Yield: 6-8
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

Cookinero 30 October 2022

How to cook Chinese style fish soup

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.

Cooking time: 55 min

Servings: 6-8

Calories: 164.2 kcal

Fats: 4.3

Proteins: 17.9

Carbohydrates: 16

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

Chinese style fish soup - FAQ About Ingredients, Baking Time and Storage

Can I use store-bought noodles instead of making them from scratch?

Yes, absolutely! Fresh or dried egg noodles, ramen noodles, or even udon noodles would work well in this soup. Just adjust the cooking time according to the package instructions.

I don't have all the seafood listed. Can I substitute or omit some?

Definitely! Feel free to use any combination of fish, shrimp, and mussels that you enjoy or have on hand. You can also add other seafood like scallops or clams. If you're missing one ingredient, simply adjust the quantities of the others to your preference.

How long can I store leftover Chinese-style fish soup in the refrigerator?

Leftover soup can be stored in an airtight container in the refrigerator for up to 2-3 days. Be aware that the noodles may absorb more liquid over time.

Can I freeze this soup?

While you *can* freeze this soup, the noodles and seafood may change texture upon thawing. If you plan to freeze it, consider cooking the noodles separately and adding them only when reheating. Seafood tends to become a bit rubbery, but the flavor will remain. Freeze in an airtight container for up to 2 months.

How can I make this soup vegetarian?

To make this soup vegetarian, omit the fish, shrimp, and mussels. Instead, add tofu, shiitake mushrooms, or other vegetables like bok choy or snow peas. Use a good quality vegetable broth and add a dash of seaweed flakes for a deeper, 'fishy' flavor.

What's a good way to add more flavor to the broth?

Consider adding a piece of ginger or a star anise to the broth while it simmers for extra depth of flavor. A dash of sesame oil at the end can also add a nice aroma.

Can I adjust the spice level of this soup?

Yes, easily! The recipe calls for red pepper, which provides the heat. You can reduce the amount of red pepper, or omit it entirely if you prefer a milder soup. Alternatively, add a splash of chili oil or a few slices of fresh chili for extra spice.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Uzbek pilaf

Sauce for French Fries

Waffles in a gas waffle iron

Zucchini for the winter

Soba with beef and oyster mushrooms

Pasta with shrimps in tomato sauce