Scallop and Seafood Longevity Noodles in Sweet Miso Broth

This post comes to us courtesy of cookbook author and television personality Ching He Huang.

 

Scallop and Seafood Longevity Noodles in Sweet Miso Broth
Traditionally, noodles are eaten at New Years and I am using mung bean noodles (uncut noodles) in my miso seafood broth as a symbol and wish for longevity.

 

3 cups (750ml) water
2 Tbs. fresh yellow miso paste
2 Tbs. vegetable bouillon powder
1-inch (2.5cm) piece of fresh ginger, peeled and sliced into matchsticks
1 Tbs. Shaohsing rice wine or dry sherry
1 Tbs. light soy sauce
Salt and freshly ground white pepper, to taste
12 scallops, cleaned
1/2 lb. (200g) fresh medium-size shrimp
1/2 lb. (200g) baby squid, tentacles separated, bodies sliced into thirds to create rings
1 package (100g) mung bean vermicelli noodles, boiled in hot water for 3 minutes and drained
1 large handful of baby white-stemmed pak choy (bok choy), washed, leaves left whole and blanched
1 small handful of fresh cilantro, roughly chopped

 

Pour the water into a large saucepan, set over high heat and bring to a boil. Reduce the heat to medium and add the miso paste, vegetable bouillon, ginger, rice wine, light soy sauce, salt and white pepper.

 

Add the scallops, shrimp and squid to the pan and poach for 1 to 2 minutes. Using a slotted spoon, transfer the seafood to a large bowl.

 

Divide the noodles among 4 individual bowls. Add some pak choy (bok choy) leaves and the seafood to each bowl, then ladle in the hot soup broth. Garnish with the chopped cilantro. Serve immediately. Serves 4.

To find out more about Ching, her great tasting recipes and her books, visit www.chinghehuang.com.

 

To learn more about her US television shows, visit the Cooking Channel.

 

About the author: The face of Chinese cooking on British TV, Ching-He Huang’s dynamic approach to modern Chinese food led to a television presence in Great Britain before coming to America with her popular shows Chinese Food Made Easy and Easy Chinese: San Francisco on the Cooking Channel. Ching is also the author of four cookbooks, the bestselling Ching’s Chinese Food in Minutes, Chinese Food Made Easy and China Modern. Ching’s latest book, Ching’s Fast Food, is published by Harper Collins and is available on her website. http://www.chinghehuang.com