Japanese-Style Seafood Soup with Soba Noodles

Ingredients

• 120 g soba noodles (Asian grocery)
• Salt
• 1 tsp Sesame oil
• 8 large shrimp tails (peeled and deveined)
• 1 Garlic clove
• 8 scallops (ready to cook)
• 200 g squid tubes
• 1 Carrot
• 10 dried shiitake mushrooms (soaked)
• 1 l fish stock
• 1 tsp freshly grated ginger
• 1 can kimchi (pickled cabbage, Asian grocery, approx. 160 g)
• 1 red chili pepper (sliced into rings)
• 4 spring onions (cut into 2 cm pieces)
• soy sauce (to taste)

Instructions

1. 1.

   Cook the noodles in boiling salted water until al dente, drain, rinse with cold water and toss with 1 tsp sesame oil. Wash and pat dry the shrimp tails. Peel and mince the garlic. Rinse the scallops and squid tubes; cut the tubes into bite‑sized pieces and lightly score them in a diamond pattern. Peel the carrot and slice or julienne it.

2. 2.

   Wash the mushrooms thoroughly and slice thinly. Bring the fish stock to a boil. Add the mushrooms, ginger, chili, carrot, spring onions, kimchi and garlic to the stock; let simmer for about 2 minutes. Add the shrimp, scallops and squid pieces and cook for another 2–3 minutes. Finally add the noodles, season with soy sauce, serve hot.