Fish noodle soup

Name: Fish noodle soup
Cuisine: Italy
Ingredients: a pinch each of sea salt and white pepper; 1 teaspoon cornflour; a dash of rice wine, sake or dry sherry; a pinch each of sea salt and white pepper; 800 g/1 lb 12 oz boiled plain noodles; 1 tablespoon cornflour mixed with a little cold water to the consistency of single cream; 1 egg white, beaten until frothy; vegetable oil, for stir-frying; 150 g/5 oz Chinese cabbage leaves, coarsely chopped; 150 g/5 oz shelled small raw prawns; 1 tablespoon cornflour mixed with a little cold water to the consistency of single cream; 1 tablespoon cornflour mixed with a little cold water to the consistency of single cream; 150 g/5 oz broccoli stalks, peeled and cut into batons 3.5 cm/1½ inches long by 1 cm/1½ inch thick; 1.5 litres/2½ pints fish stock; 15 g/½ oz Chinese dried black mushrooms, reconstituted in a little warm water for 30 minutes, stalks discarded, then diced; 15 g/½ oz Chinese dried black mushrooms, reconstituted in a little warm water for 30 minutes, stalks discarded, then diced; 5 tablespoons finely chopped spring onions; a good dash of malt vinegar; a pinch of freshly ground black pepper; 1 teaspoon minced, peeled fresh root ginger; 200 g/7 oz finely chopped pickled mustard greens; a dash of rice wine, sake or dry sherry; a dash of rice wine, sake or dry sherry; 1 tablespoon soy bean paste; ½ teaspoon sea salt; 450 g/1 lb monkfish or other firm-fleshed white fish, skinned and cut into 2.5 cm/1 inch cubes; 450 g/1 lb monkfish or other firm-fleshed white fish, skinned and cut into 2.5 cm/1 inch cubes

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

450 g/1 lb monkfish or other firm-fleshed white fish, skinned and cut into 2.5 cm/1 inch cubes
1.5 l

Europe
Asia
Italy
China
Fish course
Pescatarian
Mediterranean
Pasta
Soup

Method

Mix all the ingredients for the marinade in a bowl, add the monkfish, stir well to coat the fish and leave in the fridge for 30 minutes.
Meanwhile, combine all the ingredients for the soup base. Heat a wok, add a little oil, then add the soup base mixture and stir-fry for a minute or two. Pour in the stock and bring to the boil, then reduce the heat and simmer,