Chewy Octopus and Seafood Noodle Soup
Delicious Seafood Noodles with Chewy Baby Octopus
Wondering what to make for dinner? Rummaging through your fridge and freezer, I found some baby octopus that caught my eye! I also had some fresh clam and mussel meat, so I decided to put them all together for a hearty noodle soup. Although I was feeling a bit lazy, I whipped this up quickly and enjoyed every delicious slurp! The broth apparently tastes like the kind you get at Chinese restaurants with their udon. It’s been a while since I’ve had noodles, and this seafood version was exceptionally good.
★ 7 Benefits of Octopus for Fighting Fatigue:
1. Rich in taurine, it effectively suppresses neutral fats and cholesterol in the blood and aids in liver detoxification, making it excellent for recovery from fatigue.
2. It’s high in protein with very little fat or carbohydrates, making it a low-calorie food ideal for dieting.
3. It promotes insulin secretion, which is beneficial for preventing diabetes.
4. Abundant taurine enhances retinal function, helping to prevent vision decline.
5. Contains Vitamin E and niacin, which have anti-aging properties and help revitalize cells.
6. Rich in DHA and EPA, it improves memory and boosts learning abilities.
7. Octopus ink is known for its outstanding efficacy in resolving irregular menstruation in women.
Main Ingredients- 1 Baby Octopus
- A handful of fresh mussels
- A handful of clam meat
- 1 stalk Green Onion (Scallion)
- 1/2 Onion
- A portion of Zucchini
- A portion of Carrot
- 2 Eggs
Broth Base- 1 large handful Dried Anchovies
- 2500ml Water (approx. 10 cups)
Broth Seasoning- Fish Sauce (to taste)
- A dash of Black Pepper
Seasoning Paste- 2 Cheongyang Peppers (Korean chili peppers, adjust to spice preference)
- A portion of Scallions (finely chopped)
- 4 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Minced Garlic
- A sprinkle of Sesame Seeds
- 1/2 Tbsp Gochugaru (Korean chili powder)
- 1 large handful Dried Anchovies
- 2500ml Water (approx. 10 cups)
Broth Seasoning- Fish Sauce (to taste)
- A dash of Black Pepper
Seasoning Paste- 2 Cheongyang Peppers (Korean chili peppers, adjust to spice preference)
- A portion of Scallions (finely chopped)
- 4 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Minced Garlic
- A sprinkle of Sesame Seeds
- 1/2 Tbsp Gochugaru (Korean chili powder)
- 2 Cheongyang Peppers (Korean chili peppers, adjust to spice preference)
- A portion of Scallions (finely chopped)
- 4 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Minced Garlic
- A sprinkle of Sesame Seeds
- 1/2 Tbsp Gochugaru (Korean chili powder)
Cooking Instructions
Step 1
To prepare the octopus, turn its head inside out and remove the innards.
Step 2
Use scissors to cut out the eyes of the octopus for easier cleaning.
Step 3
Turn the octopus tentacles inside out. You’ll find a hard beak at the base. Gently squeeze and push it outwards to remove it.
Step 4
Place the cleaned octopus in a bowl. Add about 1 tablespoon of coarse salt and knead it vigorously. This helps remove any sliminess from the suckers. Rinse thoroughly under cold water. This step also makes the octopus chewier.
Step 5
Rinse the clam meat and mussels several times under cold water to remove any grit or impurities. Set aside.
Step 6
In a pot, combine 2500ml of water (about 10 cups) and a large handful of dried anchovies. Bring to a boil to create a flavorful broth. Once the broth is ready, strain it through a sieve to remove the anchovies, leaving a clear broth base.
Step 7
While the broth is simmering, prepare the vegetables. Slice the green onion diagonally, shred the onion, and cut the zucchini and carrot into bite-sized pieces or desired shapes. Finely chop the scallions for the seasoning paste.
Step 8
Once the broth is boiling, add all the prepared vegetables (green onion, onion, zucchini, carrot) and cook them. Season the broth with a dash of black pepper and fish sauce to your liking. Using fish sauce adds a nice umami depth.
Step 9
In a separate bowl, whisk the 2 eggs until well combined. When the broth comes to a rolling boil, slowly drizzle the beaten eggs in a circular motion around the edges of the pot.
Step 10
Do not stir immediately after adding the eggs. Let them cook undisturbed until they form soft, egg-drop-like ribbons. Once the soup boils up again, proceed to the next step.
Step 11
Now, add all the prepared seafood (cleaned octopus, mussels, clam meat) to the pot and cook together. Be careful not to overcook the seafood, as it can become tough.
Step 12
Cook just until the octopus is tender. Turn off the heat and prepare the seasoning paste. Mixing the paste ingredients in advance makes it easier.
Step 13
In a small bowl, combine the finely chopped Cheongyang peppers, scallions, 4 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1/2 tablespoon of minced garlic, sesame seeds, and 1/2 tablespoon of gochugaru.
Step 14
Mix all the seasoning paste ingredients thoroughly with a spoon until well combined to create a delicious paste.
Step 15
While making the paste, bring a large pot of water to a rolling boil for cooking the noodles. Add the noodles and cook according to package directions. Once cooked, rinse them thoroughly under cold water to remove excess starch and drain completely.
Step 16
After rinsing thoroughly in cold water and draining, place the noodles in a colander to ensure all excess water is removed. This step prevents the noodles from becoming mushy and keeps them perfectly al dente.
Step 17
Arrange the prepared noodles attractively in a serving bowl.
Step 18
Carefully ladle the hot seafood broth, filled with tender octopus and other seafood, over the noodles.
Step 19
Finally, add the prepared seasoning paste to your liking and enjoy this delightful, hearty octopus and seafood noodle soup!
