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.


  • 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


  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