Seafood Hot Pot Soup

Time : 1 Hour

Serve with

•  6 cups cooked brown rice

Serves 6
Serving size: 2 cups soup, 1 cup cooked brown rice

Ingredients/Shopping list

1. 2 ounces dried mushrooms (½ of 4 ounce package)
2. 1½ cups water
3. ½ tablespoon sugar
4. ½ tablespoon canola oil
5. 8 ounces pork tenderloin, sliced thinly
6. 3½ ounces fish cake (½ package)
7. 6 pork balls (½ of 13 ounce package)
8. 2 cups reduced sodium chicken broth
9. ¼ pound small squid
10. 12 large shrimp
11. 4-6 cups water
12. ½ head Napa cabbage, halved the long way (about 1¾ pounds)

Preparation

1. Soak the mushrooms overnight in hot water. Rinse well and remove the stems. Cook in a medium pot with enough water to just cover the mushrooms, about 1½ cups. Add the sugar and oil. Simmer over medium high heat, stirring occasionally, about 25 minutes, until the water is almost all evaporated.
2. While the mushrooms are cooking, slice the pork tenderloin. Boil 20 minutes, in 2 cups water. As the water foams, remove the foam with a slotted spoon. 
3. Slice the fish cake in half, then in diagonal slices, about ¼ inch wide. Rinse the pork balls.
4. When the pork tenderloin has boiled for 20 minutes, add the sliced fish cake, mushrooms, pork balls, chicken broth, and 4 to 6 cups water. Simmer for 45 minutes, stirring occasionally.
5. While the soup is boiling, slice off the tentacles of the squid and set aside, and then slice partly through the squid to make a diagonal pattern. Slice small 2 x 2½ inch sections off and place with the wavy tentacles. Take the shells and veins off of the shrimp. Place the shrimp with the squid. 
6. Wash the cabbage well and slice diagonally into ½ inch slices. 
7. After the soup has simmered for 45 minutes, add the shrimp and squid. Cook for 5 minutes more, and add the sliced cabbage. Cook for 2-3 minutes more, to soften the cabbage, but don’t overcook the cabbage.

Nutrition Notes

• Reduced sodium (reduced sodium chicken broth, fewer pork balls, no pork skin, no added salt, no MSG)
• Reduced cholesterol (less squid and shrimp)
• Reduced saturated fat and cholesterol (less meat, pork tenderloin instead of pork roast, no pork skin)
• Increased fiber/reduced simple carbohydrate (brown rice instead of white rice)
• The ingredients in this dish add enough salt that no extra salt should be added.

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Seafood Hot Pot Soup

4/ 5

Oleh Unknown

Unknown Pada 8:11:00 PM Comment