Seafood and Matsutake Soup

Ingredients
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

Preparation
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.