Canadian Chinese-style Seafood Noodle Soup

Ingredients

In this Canadian Chinese adaptation of Mohinga, we incorporate elements of Chinese cuisine by using seafood stock as the base for the broth and adding Chinese spices such as ginger and garlic. The dish also includes a variety of seafood commonly found in Canadian Chinese cuisine, such as shrimp, scallops, and crab. Additionally, we use bok choy and mushrooms to enhance the flavors and textures of the soup. We alse have the original recipe for Mohinga, so you can check it out.

• 4 cups (946ml) seafood stock 4 cups (946ml) seafood stock
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 8 ounces (225g) shrimp, peeled and deveined 8 ounces (225g) shrimp, peeled and deveined
• 8 ounces (225g) scallops 8 ounces (225g) scallops
• 8 ounces (225g) crab meat 8 ounces (225g) crab meat
• 4 cups (940ml) water 4 cups (940ml) water
• 8 ounces (225g) fresh noodles (such as udon or egg noodles) 8 ounces (225g) fresh noodles (such as udon or egg noodles)
• 2 cups (470ml) bok choy, chopped 2 cups (470ml) bok choy, chopped
• 1 cup (235ml) mushrooms, sliced 1 cup (235ml) mushrooms, sliced
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the seafood stock, soy sauce, oyster sauce, ginger, and garlic. Bring to a simmer over medium heat.
2. 2.
   Add the shrimp, scallops, and crab meat to the pot. Cook for 3-4 minutes until the seafood is cooked through.
3. 3.
   In a separate pot, bring water to a boil and cook the noodles according to package instructions. Drain and set aside.
4. 4.
   Add the bok choy and mushrooms to the soup pot. Cook for an additional 2-3 minutes until the vegetables are tender.
5. 5.
   Season the soup with salt and pepper to taste.
6. 6.
   Divide the cooked noodles among serving bowls. Ladle the seafood soup over the noodles.
7. 7.
   Garnish with green onions and cilantro.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Seafood — Ensure the seafood is fresh and properly cleaned before adding it to the soup.
• Noodles — Cook the noodles separately to prevent them from becoming too soft in the soup.
• Bok Choy — Trim the ends of the bok choy and wash it thoroughly to remove any dirt or sand.

Tips & Tricks

• For a spicier kick, add a dash of chili oil or hot sauce to the soup.
• Customize the seafood selection based on your preferences and availability.
• If you prefer a thicker broth, you can add a cornstarch slurry to the soup and simmer until thickened.
• Feel free to add other vegetables such as bean sprouts or baby corn for added texture and flavor.
• Serve the soup with a side of crispy fried wonton strips for an extra crunch.

Serving advice

Serve the Canadian Chinese-style Seafood Noodle Soup hot in individual bowls, garnished with green onions and cilantro. Accompany it with a side of crispy fried wonton strips for added texture and flavor.

Presentation advice

To enhance the presentation, arrange the seafood and vegetables on top of the noodles before ladling the soup over them. Sprinkle some sesame seeds or drizzle a little sesame oil for an extra touch of elegance.