Southern China Recipe: Shellfish Noodle Soup

This dish is good for cooling you down in summer – it cleanses the blood and removes toxins from the system.

Ingredients

• 500g fresh mussels (scrubbed, steamed until open, and with shells removed)
• 500g fresh cockles (as above)
• 1 pack thin rice noodles
• 200g cucumber (sliced into matchsticks)
• 200g fresh bamboo shoots (sliced into matchsticks)
• 100g sliced Zi Shu Seaweed
• large pot of chicken or vegetable stock

Method

1.  Bring the stock to the boil.
2. Add the shellfish, cucumber and bamboo shoots, followed by the noodles.
3. Steam for 5 to 10 minutes.
4. Turn off heat and stir in the seaweed.
5. Serve immediately.

Main image: Seafood Noodle Soup, Joe Loong, Flickr Creative Commons