Seafood Soup

Ingredients

• prepared low-sodium fish stock4.8 oz (136 g)
• Thai oyster sauce0.53 oz (15 g)
• sweet chili sauce0.53 oz (15 g)
• egg noodles1.09 oz (31 g)
• carrots0.53 oz (15 g)
• yellow onion0.35 oz (10 g)
• frozen squid tube with skin2.61 oz (74 g)
• mussels in the shell1.27 oz (36 g)
• headless tiger shrimp0.81 oz (23 g)
• fresh parsley0.11 oz (3 g)
• fresh dill0.11 oz (3 g)
• green onion tops0.18 oz (5 g)
• fresh chile pepper0.18 oz (5 g)
• zucchini1.62 oz (46 g)
• garlic0.11 oz (3 g)

Directions

1. Cut the zucchini into strips and dice the carrot and onion.
2. Finely chop the herbs.
3. Peel and devein the shrimp and remove the tail shells.
4. Cut the squid into squares.
5. Remove any seaweed from the mussels, take the meat out of the shells, and remove the beards.
6. Slice the chile into rings.
7. Add the seafood and carrot to the fish broth and bring to a boil.
8. Once boiling, add the noodles.
9. Cook until the noodles are tender.
10. At the end, add the oyster sauce, sweet chile sauce, chopped herbs, onion, chile, and zucchini.
11. Return to a boil and serve in a bowl.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.