Seafood Consomme

Similar to Happousai.
Stir fry vegetables over rice/fried egg noodles.

TOPPING: (serves 1):
Scallops (edible raw) 2, sliced
Squid 50g, sliced, cross hatched
Prawns 50g, ready to fry
Green bokchoy (or hakusai) 1 bunch/fist full
Shiitake mushrooms 2 (sliced or halfed, soaked)

SAUCE:
Stock 200ml - light flavor Chicken (Tori gara soup)
salt 1/2 tsp
pepper dash
sugar dash
oyster sauce 1/2 tsp
cornflour starch 2 TBS

Directions:
Boil seafood in 2 cups water, 1 TBS oil, 1TBS salt.
Add bok choy to parboil, and drain all.
Boil stock in pan, add bok choy, mushroom, salt pepper and sugar.
In sauce bowl, add starch to a little water, mix.
Add seafood to stock.
Pour starch over, and mix to thicken.
Place over noodles or rice.

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Noodles:
1 package fresh egg noodles.
Boil lots of water, 1 TBS oil, add noodles,
disentange noodles while cooking.
boil for 10 - 15 seconds.
put under running water, drain.
Add 1 TBS of oil and mix well.
Heat 3 TBS ol in a wok, add noodles.
Cook unitl both sides turn brown and serve on plate.
Top with above seafood mixture.

440 kcal/serving
Source: Chinese cooking - Japanese style-