Noodle-Seafood Soup
Noodle-Seafood Soup recipe
Yield
4 servingsPrep
15 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
water
|
|
| 4 | cups |
cabbage
cored and coarsely shredded |
|
| 1 | large |
carrots
shredded |
|
| 2 | packages |
chicken
flavour oriental soup, with seasoning packets, 3 ounces each |
*
|
| 8 | ounces |
crab meat
flaked, imitation, thawed if frozen |
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| 1 | teaspoon |
sesame oil
|
|
|
soy sauce, tamari
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
water
|
|
| 946 | ml |
cabbage
cored and coarsely shredded |
|
| 1 | large |
carrots
shredded |
|
| 2 | packages |
chicken
flavour oriental soup, with seasoning packets, 3 ounces each |
*
|
| 231.2 | ml/g |
crab meat
flaked, imitation, thawed if frozen |
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 5 | ml |
sesame oil
|
|
| 1 | x |
soy sauce, tamari
to taste |
*
|
Directions
Put water, cabbage, carrot and contents of seasoning packets in a 3 quart pot.
Bring to a boil.
Cover, reduce heat and simmer 5 minutes.
Break noodles in half and add to pot with crab meat and scallions.
Simmer 2 to 3 minutes until noodles are tender.
Remove from heat and stir in sesame oil.
Serve with a crisp cucumber salad.
Offer soy sauce at the table.
