Asian Noodle Soup with Vegetables and Meat
- 1 Steak (about 100 grams or about 3 1/2 ounces)
- 100 grams Chicken breasts
- 100 grams Shrimp tail (raw, peeled)
- 100 grams Cuttlefish (ready to cook)
- 2 large carrots
- 100 grams shiitake mushrooms
- 2 large shallots
- 2 Celery (with green tops)
- 8 Coriander
- 1 handful Watercress
- 2 Bok Choy (or chard)
- 4 dried chile peppers
- 200 grams Rice noodles
- 1 liter chicken stock
Cut the steak and the chicken breast into thin slices. Cut the shrimp in half lengthwise. Score the squid lengthwise and crosswise (so that they look almost like little corncobs). Cut the squid into wide strips.
Peel the carrots, halve and cut into sticks. Trim the mushrooms and cut into fine strips. Peel the shallots and cut into wedges. Rinse the celery and cut into slices. Set the green tops aside for garnish. Rinse the cilantro, watercress and bok choy and shake dry. Cut the bok choy into large pieces. Chop the chilies into small pieces and soak in lukewarm water. Cook the noodles for about 3 minutes in boiling salted water, rinse and drain.
In a large saucepan, bring the chicken stock to a boil. Add the mushrooms, carrots, celery, shallots, chile and bok choy, bring to a boil again, then add the steak, chicken breast, prawns and squid and cook for 2-3 minutes.
Add the noodles and bring to a boil briefly. Stir in the cilantro, celery leaves and watercress and serve immediately.