Chinese Fish and Noodle Soup

Chinese Fish and Noodle Soup

This is a mild, NON-FISHY, wonderful soup served in noodle restaurants all over Hong Kong and Southern China.




Ingedients:
-One packet Fish Soup paste
(or three table spoons mixed shrimp paste, scallop paste and Chili paste, and ½ tsp salt. you can even use chicken soup base)
-One lb. frozen or fresh, mild white fish, such as Sole, Flounder, or Cod, deboned, and cut into 1” squares.
-One package (one dozen) frozen pork wontons or small Dim Sum
-One small package of Chinese flat noodles (quick cooking variety)
-One medium leek, cut into ½” sections
-One bulb of garlic cloves, each clove skinned and chopped in half
-Four small, hot, red chili peppers, whole, but with stem cut off
-Two stalks of Celery, sliced into ¼” sections
-Two Spring (Green) Onions, the white part cut short, the green part cut into 1” sections
-Other ingredients as you wish, for example: Mushrooms, Tofu cubes, etc.
-Two quarts water

Perparation:

-Add Fish Soup Paste to water, and bring to a boil.
-Add leek, garlic, chili peppers, celery, spring onions and any other ingredients you are adding.
-Simmer for 30 mins.
-Add fish and wontons, and noodles to the simmering broth as required by the instructions on the noodle and wonton packets so that all ingredients are fully cooked at the same time.

Serve:
Moderate portions in large bowls, use Chinese soup spoons and chopsticks for just the right, authentic, mood,

with quarts of ice cold Chinese Beer,

with fresh bread and butter, (this is a break from Chinese tradition, but it is good)

Serve moon cake and sip rice wine for desert.