Asian Seafood and Noodle Soup Recipe

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2 votes | 6105 views

We had this dish at a seaside restaurant in Campbell River, BC called Quay West. It was beautiful and delicious. The broth reminded me of the tasty soba dishes I had when I lived in Japan. So I made a version of this while in San Luis Obispo. The sauce is tremendous and I'm sure you'll really enjoy it. It will provide some nice warmth on a cool Fall evening.

Prep time:
Cook time:
Servings: 6


Cost per serving $4.98 view details
  • 1.5 lb dry soba noodles (Japanese buckwheat noodles which can be found dry at any asian supermarket), or other dry asian noodles
  • 5 cups dashi stock (dried dashi stock in the form of pellets can be purchased at any asian supermarket)
  • 2 large squares kombu (kelp), slided into 1x3 inch pieces
  • 1/2 oz bonito flakes (optional)
  • 2/3 cup soy sauce
  • 2/3 cup mirin (sweet sake)
  • 3 tbsp ginger (peeled and freshly grated)
  • 1/2 tsp white pepper
  • 1 Tbsp vegetable oil
  • 1 cup fresh shiitake mushrooms quartered (or fresh white mushrooms or canned straw mushrooms)
  • 1/2 cup sliced carrots
  • 8 ounces raw shrimp
  • 8 ounces halibut, salmon or other fresh fish
  • 1 small can whole baby corn, drained and pieces cut diagonally
  • 1 cup snow peas
  • 1/2 cup scallion (finely minced)
  • 1/2 cup cilantro (for garnish)


  1. Combine 4 cups of water with 1 tsp of dashi stock, the Kombu, and bonito flakes (optional) in a medium pot. Bring to warm, but not to boil. Add the soy sauce and mirin, grated ginger and white pepper and remove from heat.
  2. For the main dish, bring a large pot of water to a boil. Salt the water and cook the noodles until they are al dente, about 6 minutes. Drain and rinse with cold water.
  3. While the noodles are cooking, add the vegetable oil to a large wok or nonstick skillet over high heat. Add the shrimp, fish, scallion and mushrooms (if using fresh mushrooms). Stir fry for 1-2 minutes. Add the stock, baby corn, snow peas, and mushrooms (if using canned) and bring briefly to a boil.
  4. Place the noodles in bowls and ladle the stock, fish and vegetable mixture over the noodles. Garnish with cilantro and additional chopped scallions and minced fresh ginger if desired.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 355g
Recipe makes 6 servings
Calories 599  
Calories from Fat 46 8%
Total Fat 5.26g 7%
Saturated Fat 0.7g 3%
Trans Fat 0.06g  
Cholesterol 70mg 23%
Sodium 2731mg 114%
Potassium 827mg 24%
Total Carbs 102.76g 27%
Dietary Fiber 3.1g 10%
Sugars 2.73g 2%
Protein 36.58g 59%
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  • Linda Hanson
    The broth in this soup was amazing! So hearty and delicious! Even without the fish this soup would be amazing!
    I've cooked/tasted this recipe!


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