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Рецепт Asian Seafood and Noodle Soup

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2 голоса | 6105 визитов

We had this dish at a seaside restaurant in Campbell River, BC called Quay West. It was beautiful and delicious. The broth reminded me of the tasty soba dishes I had when I lived in Japan. So I made a version of this while in San Luis Obispo. The sauce is tremendous and I'm sure you'll really enjoy it. It will provide some nice warmth on a cool Fall evening.

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Порций: 6
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Ингредиенты

Cost per serving $4.98 view details
  • 1.5 lb dry soba noodles (Japanese buckwheat noodles which can be found dry at any asian supermarket), or other dry asian noodles
  • 5 cups dashi stock (dried dashi stock in the form of pellets can be purchased at any asian supermarket)
  • 2 large squares kombu (kelp), slided into 1x3 inch pieces
  • 1/2 oz bonito flakes (optional)
  • 2/3 cup soy sauce
  • 2/3 cup mirin (sweet sake)
  • 3 tbsp ginger (peeled and freshly grated)
  • 1/2 tsp white pepper
  • 1 Tbsp vegetable oil
  • 1 cup fresh shiitake mushrooms quartered (or fresh white mushrooms or canned straw mushrooms)
  • 1/2 cup sliced carrots
  • 8 ounces raw shrimp
  • 8 ounces halibut, salmon or other fresh fish
  • 1 small can whole baby corn, drained and pieces cut diagonally
  • 1 cup snow peas
  • 1/2 cup scallion (finely minced)
  • 1/2 cup cilantro (for garnish)

Инструкции

  1. Combine 4 cups of water with 1 tsp of dashi stock, the Kombu, and bonito flakes (optional) in a medium pot. Bring to warm, but not to boil. Add the soy sauce and mirin, grated ginger and white pepper and remove from heat.
  2. For the main dish, bring a large pot of water to a boil. Salt the water and cook the noodles until they are al dente, about 6 minutes. Drain and rinse with cold water.
  3. While the noodles are cooking, add the vegetable oil to a large wok or nonstick skillet over high heat. Add the shrimp, fish, scallion and mushrooms (if using fresh mushrooms). Stir fry for 1-2 minutes. Add the stock, baby corn, snow peas, and mushrooms (if using canned) and bring briefly to a boil.
  4. Place the noodles in bowls and ladle the stock, fish and vegetable mixture over the noodles. Garnish with cilantro and additional chopped scallions and minced fresh ginger if desired.

Nutrition Facts

Amount Per Serving %DV
Serving Size 355g
Recipe makes 6 servings
Calories 599  
Calories from Fat 46 8%
Total Fat 5.26g 7%
Saturated Fat 0.7g 3%
Trans Fat 0.06g  
Cholesterol 70mg 23%
Sodium 2731mg 114%
Potassium 827mg 24%
Total Carbs 102.76g 27%
Dietary Fiber 3.1g 10%
Sugars 2.73g 2%
Protein 36.58g 59%
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Отзывы

  • Linda Hanson
    The broth in this soup was amazing! So hearty and delicious! Even without the fish this soup would be amazing!
    Этот рецепт был приготовлен/опробован мной!

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