Korean Spicy Seafood Noodle Soup
Ingredients
- 50 g zucchini
- 50 g mushrooms Shiitake
- 120 g cabbage
- 35 g onions
- 1 clove garlic
- 30 g ginger
- 200 g mussels
- 70 g shellfish
- 140 g prawns
- 3 tbsp oil
- 3 tbsp chili flakes
- 20 g chives
- 70 g squid rings
- 1 tbsp rice wine
- 2 tbsp soy sauce
- 1 l water
- ¼ tsp sea salt
- ground black pepper, to taste
- 20 g Spinach
- 450 g udon noodles
Utensils
- knife
- cutting board
- pot
- wooden spoon
- sieve
Instructions
- Cut the courgettes into thin slices.
- Clean, remove the stems and chop the mushrooms.
- Chop the cabbage and onions.
- Finely chop the garlic and ginger.
- Peel the mussels, shellfish and prawns .
- Heat a large, deep saucepan over low heat.
- Add the butter, chili flakes, garlic, ginger, and chopped spring onions.
- Sauté for 1-2 minutes, stirring occasionally.
- Set the stove to medium-low, add zucchini, Add the mushrooms, cabbage and onions to the pot.
- Simmer gently for 1-2 minutes.
- Add the clams, shellfish, shrimp and squid rings to the vegetable mixture and stir.
- Pour in the rice wine, soy sauce and water.
- The Cover and cook the soup for about 8 minutes.
- Put the noodles in boiling water and cook for 7-9 minutes.
- Then drain and briefly rinse the noodles in cold water.
- Season the soup with salt and black pepper.
- Add the spinach and Continue cooking for 1 minute.
- Serve the soup with seafood and noodles.
