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2 cups chicken broth
2 ounces shrimp
2 ounces squid
2 ounces scallops
2 ounces sliced fish fillets
1/4 cup chopped tomato
1 teaspoon chicken-broth granules
1 teaspoon salt
1/4 cup chopped carrots
1/4 cup green peas
1 teaspoon sugar
1/8 cup chopped fresh ginger
2 cups vegetable oil (or enough to deep-fry noodle blocks)
4 packages (3 ounces each) Asian or ramen noodles
2 large lettuce leaves for garnish
In a stockpot, combine chicken broth, shrimp, squid, scallops and fish fillet pieces. Bring to boil over medium-high heat and cook 6 to 8 minutes. Add tomato, chicken-broth granules, salt, carrots, peas, sugar and ginger and cook for 6 to 8 minutes longer.
Keeping the broth in the stockpot, strain the seafood mixture into a medium frying pan and set aside. Return the broth to medium-high heat. Cook until broth is reduced, then keep warm.
Fry the seafood mixture over medium heat for 2 to 3 minutes, then keep warm.
Noodle basket: In a medium saucepan or deep fryer, heat oil over medium heat. Open 4 packages of Asian or ramen noodles, removing any flavor packets. Working carefully to keep the noodles in the block shape, immerse blocks one at a time in oil and fry until lightly browned and firm. Remove noodle blocks from oil and drain on paper towels. Create a noodle bowl by placing noodle blocks in a circle along the sides of a medium bowl.
Add the seafood mixture to the warm, reduced stock and stir to combine. Pour the mixture into the noodle bowl.
To serve, place lettuce leaves on a plate and place noodle bowl on top of lettuce.
Makes 4 servings.
1 T. cooking oil
2 c. shredded carrots
1 c. finely chopped onion
1/2 c. thinly sliced celery
4 c. reduced-sodium chicken broth
2 1/2 c. cubed red-skinned potatoes (3 medium)
1 1/2 c. water
1 (10 oz.) pkg. frozen whole kernel corn
1 tsp. snipped fresh dill
OR 1/2 tsp. dried dill
1/4 tsp. salt
2 c. fat-free milk
2 T. cornstarch
1 (15 oz.) can salmon, rinsed, drained, flaked, and skin and bones removed
2 c. water (or less for a thicker soup)
2 c. peeled diced potatoes
1/2 c. diced celery (optional)
1/4 c. diced onions
1 tsp. salt and pepper
Any additional ingredients you have in your refrigerator that need to be used up, such as broccoli, corn, carrot or bacon
1/4 c. butter
1/4 c. flour
2 c. milk
2 c. shredded Cheddar or Velveeta cheese
1 c. ham OR 1/2 pkg. bacon, diced and cooked