• Asian Seafood and Noodle Soup

    2 votes
    Asian Seafood and Noodle Soup
    Prep: 15 min Cook: 10 min Servings: 6
    by John Spottiswood
    300 recipes
    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.


    • 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)


    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.

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    • Linda Hanson
      Linda Hanson
      The broth in this soup was amazing! So hearty and delicious! Even without the fish this soup would be amazing!


        woooooooooooooooooooow soup

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