Abalone Noodle Soup

Here's another simple and delicious recipe made with canned stuff. When I went back to Malaysia in April, I got more canned food from my mum. Luxurious and expensive canned goodies she got during Chinese New Year to be exact. Although my mum has 3 kitchen areas at home now - dry, wet and outdoor - she doesn't cook! Don't ask me why, all I know is that she has "huge" plans for when she retires...one day. Not complaining, I'm happy to be the sole beneficiary of all her gourmet goodies =)

My current favourites...

you hear me mum, my favourites =)

Combine them both and you get yourself a yummy and comforting dish in less than 30 mins.

Ingredients: serves 2

• 2 portions noodles (I used misua)
• 1 can abalone superior stock
• 1/2 can water - measured using stock can
• 2 stalks spring onion - cut into small rings
• 2 dried Chinese mushrooms - rinsed, soaked until softened
• 1/2 head Chinese cabbage - sliced
• 1 handful goji berries
• 1 can abalone - thinly sliced

Directions:

• Pour the can of abalone stock and extra half a can of water (or you can use the water used for soaking the mushrooms) into a pot.
• Add spring onions (reserve a bit of the green parts for garnishing), Chinese mushrooms, cabbage and goji berries.
• Bring to boil. Lower heat to simmer until cabbage is softened.
• While soup is simmering, cook noodles according to manufacturer's instructions. Place noodles into two separate bowls.
• Place slices of abalone onto the noodles.
• When cabbage is cooked, season to taste.
• Pour soup onto noodles.
• Sprinkle some spring onions onto soup.
• Enjoy!

I'm sending this to Ruth at Once Upon a Feast who is hosting this week's Presto Pasta Night.