Monday, November 2, 2020

Quick Green Crab Noodle Soup

This quick green crab noodle soup is made using Basic Rehydrated Green Crab Stock. You can also use other stocks (Simple Green Crab Stock or Green Crab Stock for Chowders) that I have on this blog. This noodle soup recipe is made for 1 portion but may be adjusted to double or more. This dish is versatile and easily adaptable, use what you have or prefer. Let your imagination and food preference dictate what you add to this soup.

quick green crab noodle soup

Quick Green Crab Noodle Soup


1 bunch of fresh egg noodles
Approximately 2 cups of green crab stock
Some ground pork (amount depending on your preference)
1 handful of fresh watercress, washed well
1-2 dried baby sugar kelp, cut into approximately 1-inch lengths
Fish sauce to taste
Some chopped fresh cilantro leaves
Some chopped scallions


Blanch the fresh egg noodles for a few minutes to cook and soften, strain, and place in a large bowl. Heat the stock with the meat. Once the meat is cooked add the vegetables. Season with fish sauce. Once the vegetables are just wilted remove from heat and pour over the noodles. Garnish with cilantro and scallions.

Helpful Hints: 

Here are a few ingredients that I like to add to this type of noodle soup.

Noodles: Egg noodles, bean thread glass noodles, rice noodles.

Vegetables: Watercress, spinach, stinging nettle, lamb's quarter, bok choy, fiddlehead, ramp, sprout, seaweed, asparagus, bean, pea, carrot, daikon, mushroom.

Protein: tofu, egg, seafood, meat.

Garnish: herbs, scallions, microgreens, fried shallots, fried garlic, pickled radish, pickled mustard greens, chili peppers.

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