H6-seafood Rice Noodle Soup Recipe

Prepare base

In a large pot, combine the chicken or seafood stock and water. Add the dried kombu, dried shiitake mushrooms, halved shallot, sliced ginger, and smashed garlic. Bring to a gentle simmer over medium heat (do not boil hard once kombu is in).

Simmer

Reduce heat to low and simmer gently for 20 minutes to infuse flavors. Remove kombu after the first 10 minutes to avoid bitterness, leaving the mushrooms to continue steeping.

Season

Remove and discard or finely chop the shiitake and shallot if you prefer. Stir in fish sauce, light soy sauce, sea salt, and white pepper. Taste and adjust seasoning — add up to another 1 tbs fish sauce or 1 tsp salt if needed. Keep broth hot on low while you prepare other components.

Prepare seafood

Pat shrimp, scallops, fish, and squid dry with paper towels and season lightly with a pinch of salt and white pepper.

Poach seafood

Bring the broth back to a gentle simmer. Add the fish pieces first and poach for 1–2 minutes until they start to turn opaque. Add scallops and squid rings, simmer 1–2 minutes more. Finally add shrimp and cook 1–2 minutes until pink and opaque. Do not overcook. Use a slotted spoon to transfer seafood to a bowl and keep warm. The seafood will finish cooking in the hot broth when served if needed.

Cook noodles

If using dried rice noodles, soak them in warm water 8–10 minutes until pliable, then blanch in boiling water 10–20 seconds until tender (follow package instructions). If using fresh rice noodles, gently separate and blanch 6–10 seconds. Drain and divide into serving bowls. Toss with a few drops of oil to prevent sticking if desired.

Blanch vegetables

In the boiling water used for noodles (or in the simmering broth if preferred), blanch bok choy for 30–45 seconds until bright green and tender-crisp; remove and place on top of noodles. Briefly blanch the julienned carrot 15–20 seconds if you prefer it softened. Arrange bean sprouts and sliced scallion whites in the bowls.

Combine

Reheat the broth to a near-boil. Divide the poached seafood among the bowls on top of the noodles and vegetables. Ladle hot broth over each bowl to cover the noodles and seafood (about 2 cups per serving).

Finish and serve

Top each bowl with scallion greens, cilantro, Thai basil, sliced red chili (optional), and a few bean sprouts. Serve immediately with lime wedges and condiments (hoisin, sriracha, chili oil) on the side so diners can adjust to taste.

Make-ahead: The flavored broth (without seafood) can be made up to 3 days ahead and refrigerated. Add delicate seafood and quick-cooking vegetables at serving time. For a spicier soup, add 1 tsp crushed red pepper or 1 tbs sambal oelek to the broth while simmering.