About this recipe:In China soups are not served at the beginning of the meal but in between courses or dishes. This is why they are made with a light stock, so they are more appropriate as a starter in a Western meal. You can part-prepare this soup ahead, then add the scallops, vegetables and noodles just before serving.
55 g (2 oz) fine stir-fry rice noodles, broken into 10 cm (4 in) lengths
2 tsp groundnut oil
2.5 cm (1 in) piece fresh root ginger, finely chopped
75 g (2½ oz) shiitake mushrooms, stalks discarded and caps thinly sliced
1.2 litres (2 pints) chicken stock
1 tbsp dry sherry
2 tbsp light soy sauce
125 g (4½ oz) cooked mixed seafood, such as prawns, squid and queen scallops
75 g (2½ oz) Chinese leaves, shredded
4 spring onions, thinly sliced
75 g (2½ oz) beansprouts
fresh coriander leaves to garnish
chilli sauce to serve
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Method Prep:25min › Cook:15min › Ready in:40min
Put the noodles in a bowl and pour over plenty of boiling water. Set aside to soak for 4 minutes.
Meanwhile, heat the groundnut oil in a large saucepan, add the ginger and mushrooms, and cook for about 2 minutes to soften slightly. Add the stock, sherry and soy sauce, and bring to the boil.
Halve the scallops if they are large. Add the mixed seafood to the boiling stock together with the Chinese leaves, spring onions and beansprouts. Bring back to the boil and cook for 1 minute or until the seafood is heated through.
Drain the noodles and add to the soup. Bring back to the boil, then ladle into large soup bowls. Scatter over a few fresh coriander leaves and serve with chilli sauce, to be added to taste.