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Abalone Noodle Soup

Monday, 2 August 2010

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 day. Not complaining, I'm happy to be the sole beneficiary of all her gourmet goodies =)

My current favourites...


Abalone stock

you hear me mum, my favourites =)

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

Abalone noodle soup

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

  • 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.

presto pasta nights

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