Ingredients
A can of non-sodium chicken broth, ¼ cup of pork (cut into thin strips), 3 large shrimp, 4 mussels, squid (¼ cup), garlic, ginger, vegetable oil, oyster sauce, fish sauce, ground black pepper, onion, carrot, green onions, leeks, white mushrooms, bamboo shoots, noodles, and Asian chives.
First step:
prepare seafood and meat
1. Prepare seafood by cutting squid into bite sized pieces, shelling 3 large shrimp, and washing 4 mussels.
2. Cut pork into thin strips (¼ cup worth).
Second step:
prepare vegetables
1. Cut some carrot, cabbage, napa cabbage, onion, and white mushrooms into bite sized pieces.
2. Cut leeks, green onions, and Asian chives into pieces about 7 cm long.
*tip: use 3-4 cups of vegetables per serving
Ready to cook?
1. Drop 1½ tbs of vegetable oil and 2 cloves of chopped garlic and 1 ts of minced ginger into a heated pan. Stir it until it starts to go golden brown.
2. Put pork strips into the pan and stir fry it for 2 minutes
3. Put vegetables (cabbage, napa cabbage, a few sliced carrot, onion, green onions, and leeks, white mushrooms, and bamboo shoots) into the pan and stir them for 3-5 minutes.
4. Put seafood into the pan and stir it for 1 minute.
5. Pour a can of chicken broth into the pan and 2 cans of water from the can (that’s a total of 5-6 cups of liquid).
6. Skim off the foam from the top with a spoon.
7. Add 1 tbs of fish sauce and 1 tbs of oyster sauce.
8. Put noodles into the boiling soup and cook for a few minutes until the noodles are cooked but still soft.
9. Turn off the heat and add some Asian chives (1/4 cup) and a pinch of ground black pepper.
10. Transfer it into a large serving bowl and serve it hot.
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