How to cook delicious and simple seafood noodle soup for breakfast

How to prepare Seafood Noodle Soup

• 1

  Prepare shrimp and octopus

  Clean the shrimp, cut off excess antennae and remove the black vein on the back of the shrimp.

  Wash the octopus with water. Next, use a knife or scissors to cut the tentacles off the body. Do the same for the other tentacles.

  Cut the head of the octopus off from the body and cut the head in half. Then, remove the ink sac and the beak of the octopus.

  Rinse the octopus with salt to remove the slime, or you can use boiling guava leaf water to wash the octopus to eliminate the fishy smell.

  Quick way to remove the black vein from shrimp

  • Method 1: Use a toothpick to poke horizontally through the shrimp’s body at the second vertebra from the tail and then pull it out.
  • Method 2: Use scissors to cut the back of the shrimp and pull out the black vein with your hand.

  Proper way to prepare octopus

  • Gently squeeze the body of the octopus until the beak appears, then cut it off.
  • You can wash the octopus with water mixed with vinegar, alcohol, or crushed ginger to eliminate the fishy smell instead of using salt or guava leaves.

  See details: How to properly prepare octopus

  

  

  
• 2

  Prepare other ingredients

  Chop off the wilted yellow leaves and roots of the green onions, then cut them into small pieces. Peel and finely chop the garlic. Wash the coriander and chives, then cut them into bite-sized pieces.

  Wash the celery, separate the leaves and stalks, then cut them into sections. Peel the daikon and carrots, wash them, and cut them into rounds. Peel the shallots and cut them in half.

  Wash the dried squid and dry it. Wash the chicken bones.

  

  

  

  
• 3

  Grilling Dried Squid and Shallots

  Place the dried squid on the grill and grill briefly on the gas stove for about 5 – 10 minutes. While grilling, make sure to flip the dried squid evenly on both sides. After that, knock off the burnt parts of the dried squid.

  Place the halved shallots on the grill and grill until they are slightly charred on both sides.

  

  

  

  
• 4

  Cook the broth

  Place a pot on the stove, add a little cooking oil and minced garlic to sauté until fragrant. Then add the chicken bones to the pot to stir-fry. Stir-fry until the chicken bones are firm, then add the shallots and grilled squid. Finally, add water to the pot to start seasoning with spices.

  Add 2 teaspoons of seasoning, 1 tablespoon of sugar, 3 teaspoons of salt, and 2 tablespoons of fish sauce to the broth, or adjust to taste. Next, add the white radish and carrots.

  When the broth is simmering and the radish and carrots are nearly cooked, add the celery and let it boil for about 2 more minutes.

  Finally, add the octopus and shrimp to the broth and cook for another 5 minutes. After 5 minutes, remove the seafood first. The broth continues to boil.

  

  

  

  
• 5

  Boil and peel quail eggs

  Boil the quail eggs for about 10 minutes, remove and let cool, then peel off the shells.

  Quick method to peel quail eggs

  • When boiling the eggs, you can add 1 tablespoon of salt and 2 tablespoons of vinegar to the water used for boiling the eggs.
  • After boiling, you can place the eggs in a plastic container with a little cold water, then close the lid. Shake the container gently so that the eggshells crack and are easier to peel.

  

  
• 6

  Blanching the noodles

  Soak the noodles in a bowl of cold water for 5 minutes. Then quickly blanch the noodles for about 30 seconds in boiling water.

  Next, remove the noodles and let them cool. Cut the noodles into pieces about 20 – 30cm long if they are too long.

  Place the noodles in a clean bowl, add the quail eggs, and pour the broth along with the seafood into the bowl to complete the dish.

  How to blanch noodles to be chewy and not mushy

  • You can add a little salt to the boiling water to help the noodles separate and not stick together.
  • After removing the noodles, immediately place them in a bowl of cold water (add a few ice cubes). Let them sit for about 2 minutes to cool down before removing them. This will help the noodles remain chewy and not become mushy.

  

  

  

  
• 7

  Final Product

  After completion, the hot broth will have an aromatic smell, a pleasantly sweet taste, blending with delicious seafood, chewy and soft noodle strands along with other ingredients that look very eye-catching, appealing, and incredibly nutritious for breakfast.

  You should enjoy this noodle dish while it’s still hot to ensure the authentic flavor. Depending on your preference, you can add cilantro and chives to enhance the dish’s taste.