Chinese fish soup with shrimps

In many Chinese soups, vegetables and greens are not cooked, but laid at the very end of cooking, literally for 1-2 minutes.Vegetables are slightly crispy and preserve more vitamins.

List of required products:

For the dressing:

  • 5 liter of water;
  • 100 g white cabbage;
  • 100 ml soy sauce;
  • peeled shrimps;
  • 1 leek;
  • garlic — 4 cloves;
  • flour — 100 g;
  • salt;
  • 1 large carrot;
  • 300 g fillet of white sea fish;
  • carrots — 1 item.

For broth and noodles:

  • onion — 1 item;
  • 3-4 sprigs of parsley;
  • egg — 1 item;
  • 5 tsp. red hot pepper.

Begin to cook


  1. Prepare the noodles.Sift flour with salt. Beat the egg and knead the dough. Roll the dough into a thin layer on the flour-covered surface. Cut into pieces of 5 cm long and 1 cm wide. Sprinkle noodles with flour, cover with food wrap and set aside.
  2. Boil the vegetable broth.Carrots and onion should be peeled. Cabbage and greens have to be washed. All the vegetables are cut into large pieces, put in a saucepan with boiling water and cook for 15 minutes.
  3. Stain the broth, pour in it soy sauce and leave on a small fire.While the broth is cooking, we have to prepare the ingredients for dressing. Wash the white part of leeks and cut into rings. Carrots is cleaned and cut into thin longitudinal plates. Garlic is cleaned and ground. Wash the fish and cut into pieces of 5 cm long. Shrimp are left whole.
  4. Place the fish and shrimp into a broth and cook for 3 minutes.Add the noodles and cook for another 5 minutes. Put the vegetables into the soup, cook for 2 minutes. Remove from heat, add garlic and red pepper, cover the soup with a lid and let it brew for 10 minutes.

By the way

In many Chinese soups, vegetables and greens are not boiled, but laid at the very end of cooking, literally for 1-2 minutes. Vegetables are slightly crispy and preserve more vitamins.

Chinese fish soup with shrimps

Chinese fish soup with shrimps