Seafood and matsutake soup

Seafood and Matsutake Soup

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