Japanese-style Seafood Soup with Soba Noodles
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 120 grams Japanese Soba Noodles
- salt
- 1 tsp sesame oil
- 8 jumbo shrimp tails (peeled and deveined)
- 1 garlic clove
- 8 Scallop (ready to cook)
- 200 grams Squid tentacle
- 1 carrot
- 10 dried shiitake mushrooms (soaked)
- 1 l fish stock
- 1 tsp freshly grated ginger
- 1 sm jar (about 160 grams) Kimchi (Asian pickled cabbage)
- 1 red chili pepper (cut into rings)
- 4 scallions cut into 2 cm pieces (approximately 3/4 inch pieces)
- soy sauce (to taste)
Preparation steps
1.
Cook soba noodles according to package directions in boiling salted water until al dente. Drain noodles, rinse and mix with 1 teaspoon sesame oil. Rinse shrimp and pat dry. Peel and chop garlic. Rinse scallops and squid tubes. Cut squid tubes into bite-size pieces and score skins in a diamond pattern. Peel carrot and cut into matchsticks.
2.
Rinse mushrooms and cut into thin strips. Boil fish stock. Stir mushrooms, ginger, chile pepper, carrot, scallions, kimchi and garlic into fish stock and simmer for about 2 minutes. Add shrimp, scallops and squid pieces to stock mixture and simmer until done, about 2-3 more minutes. Stir noodles into soup and season with soy sauce to serve.
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