Food
In a dish: 1108 Kcal
For one portion: 277 Kcal
Cooking time: 30 min.
Servings: 4
Products: For broth: 2.5 l of water, carrots 1 pc, 1 onion, 100 g of cabbage, 3-4 sprigs of parsley, 100 ml of soy sauce. For noodles: flour 100 g, egg 1 pc, salt. For refueling: 300 g of white sea fish fillet, shrimp, peeled, 1 large carrot, 1 leek, garlic 4 cloves, 0.5 tsp. red hot pepper
Cook the noodles. Sift flour with salt. Beat the egg and knead the dough. On a floured surface roll the dough into a thin layer. Cut into pieces 5 cm long and 1 cm wide. Dust the noodles with flour, cover with cling film and set aside.
Cook the vegetable broth. Carrot and onion peel. Wash cabbage and herbs. Coarsely chop all the vegetables, put in a pot of boiling water and cook for 15 minutes.
Strain the broth, pour soy sauce into it and leave on low heat.
While the stock is boiling, prepare the ingredients for the dressing. Wash the white part of leek and cut into rings. Peel carrots and cut into thin longitudinal plates. Peel and chop the garlic. Wash the fish and cut into 5 cm long pieces. Leave the shrimps solid.
Place the fish and shrimp in the broth and cook for 3 minutes. Add noodles and cook for another 5 minutes.
Put vegetables in the soup, cook for 2 minutes. Remove from the heat, add garlic and red pepper, cover the soup with a lid and let it brew for 10 minutes.
BY THE WAY In many Chinese soups, vegetables and greens do not boil soft, but lay at the very end of cooking, literally for 1-2 minutes. Vegetables are slightly crunchy and retain more vitamins.