Spicy Seafood Noodle Soup
Inspired by Jjampong, this is our own spicy, savory noodle soup packed with mussels, clams, prawns, baby octopus and loads of fresh vegetables. Refreshing and comforting!
What you’ll need
- 50g Shiitake mushrooms, stems removed and thinly sliced
- 50g Courgette, thinly sliced
- 120g Chinese cabbage, thinly shredded
- 1 Onion, thinly sliced
- 200g Mussels
- 70 g Meretrix Clams
- 8 Large prawns
- 8 Baby octopus,
- 450 g Korean-Chinese style noodles
- 20g Bok Choi
- 1 Tbsp Chilii oil
- 3 Tbsp Chili Flakes
- 1 tsp Minced ginger
- 20g Spring onion
- 1 Tbsp Rice wine
- 950ml Fish Society Fish Stock
- 1/4 tsp Salt
- ¼ tsp Ground black pepper
Let's Cook!
Step 1
Preheat a wok on low heat until heated. Add the chili oil, chili flakes, minced garlic, minced ginger and the green onion and stir constantly for a minute or two. Turn the heat up to medium and add the courgette, mushrooms, cabbage, and onion. Cook them until slightly wilted.Add the mussels, clams, prawns and baby octopus and stir a bit.
Step 2
Add the rice wine, soy sauce and fish stock. Turn the heat up to medium high. Boil the soup covered, until all ingredients are cooked through ( about 8 mins.) Remove the cover and add the bok choi and season well with salt and a few sprinkles of ground black pepper.
Step 3
While the soup is boiling, cook the noodles in boiling water following the packet instructions. Drain and rinse the noodles briefly in cold water. Divide the noodles, seafood, and the soup between three soup bowls. Serve immediately.
