Seafood Kimchi Soup

Chinese seafood Soup Recipes

A couple of weeks ago, we had a massive Temaki sushi party with friends. If you’ve never been to one, I highly suggest making friends with the fine folks at I Love Blue Sea or head over to Casson Trenor’s site, Sustainable Sushi and host a sushi party of your own.

Since I’m a type of person who always over-cooks for dinner parties (oh, not overcook as in sawdust meat, but over-cooks as in I prepare enough food to feed triple the amount of guests I’m expecting), there was plenty of seafood leftover for the weekend to make Seafood Miso Noodle Soup.

Like nearly all of my recipes, this meal is fast ‘n flexible, especially when you use rice noodles, which take a quick soak and 30 second boil. Dried rice noodles are soaked in cool or warm water for a few minutes to soften and rehydrate a bit. Then a swirl in your boiling broth and it’s done.

Japanese miso flavors the broth – you can use regular miso paste (any kind, though I recommend Shiro Miso, which is white miso, the most mild of all) or check out my client, Miso & Easy, which is prepared miso paste already mixed with dashi and conveniently packaged in a squeeze bottle. Just add water.

Seafood Miso Noodle Soup

Servings: 2

Prep Time: 10 minutes

Cook Time: 10 minutes


4 ounces dried rice noodles
3 ounces fresh mushrooms
2 bok choy, leaves separated
8-10 ounces assorted seafood (fish, shrimp, scallops)
1 stalk green onion, sliced
If using Miso & Easy:
4 cups water
2 tablespoons Miso & Easy
If using regular Miso paste:
4 cups vegetable or chicken broth
2 tablespoons miso paste


1. Soak the rice noodles in a bowl of cold water.

2. In a pot, bring the water (if using Miso & Easy) or broth (if using regular miso paste) to a simmer. Add in the vegetables, mushrooms and the seafood. Cook for 2-3 minutes or until the seafood is almost cooked through.

3. Drain the rice noodles and add to the simmering broth. Cook for 30 seconds then turn off the heat.

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