Squid & Seafood Rice Noodle Soup

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare and strain the broth. You can make it ahead and freeze for later use.
   ▶ ≈0:15
2. 2
   Prepare fried shallot crisps. Homemade tastes best, but ready-made versions are available.
   ▶ ≈0:40
3. 3
   Slice cuttlefish into rings and cut squid into pieces. Butterfly the shelled shrimp and set aside scallops and clams.
   ▶ ≈1:16
4. 4
   Heat a small pot with 300ml water and 300ml broth. Add the fried shallot crisps.
   ▶ ≈2:03
5. 5
   Season with white pepper and a pinch of soup seasoning. Add fried tofu puffs before the broth boils.
   ▶ ≈2:26
6. 6
   Let the broth simmer for 1–2 minutes to meld flavors, then add clams to enhance the umami.
   ▶ ≈2:42
7. 7
   Add the rice noodles. Remove clam shells, then add a splash of sake to remove fishiness and enhance flavor.
   ▶ ≈2:58
8. 8
   Add scallops, cuttlefish, and squid in sequence. Gently poach them to keep them tender.
   ▶ ≈3:13
9. 9
   Add clams and shrimp. Taste and adjust the seasoning with salt if needed.
   ▶ ≈3:27
10. 10
    Add bean sprouts and bok choy near the end, cooking until tender.
    ▶ ≈3:43
11. 11
    Before serving, drizzle with scallion oil, then top with white pepper, minced celery, green onion, and a sprinkle of fried shallot crisps.
    ▶ ≈3:58