Seafood and matsutake soup

  • Preparation: 10 min
  • Cooking: 15 min
  • Portions: 4


    2 L fish stock
    1 clove garlic, minced
    12 peeled shrimps
    30 ml chopped fresh ginger
    12 fresh scallops
    30 ml soy sauce
    18 snow peas
    4 to 6 drops of sesame oil
    100g sliced matsutake
    400 g rice vermicelli
    3 green onions, minced
    salt and pepper



 Bring the fish stock to a boil
Add all ingredients and simmer for 5 minutes
Cook the rice noodles in boiling salted water
Drain and rinse with warm water
Place the rice vermicelli in 6 large bowls and pour the soup
Distribute the ingredients evenly in the bowls
Garnish with green onions.

Recipe by Philippe Dumont




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