Seafood Recipes

Abalone And Sea Urchin Roe NoodleSoup

Hokkien noodles in a rich chicken broth with tenderised abalone, choy sum and sea urchin roe.

Abalone And Sea Urchin Roe Noodle Soup
4 People
Serves
15 Mins
Prep Time
20 Mins
Cook Time
Medium
Difficulty
Chinese
Cuisine
The Recipe

About This SeafoodDish

Discover the decadent flavours of this Abalone and Sea Urchin Roe Noodle Soup, featuring tender abalone and fresh sea urchin roe in a rich, silky broth. This gourmet recipe brings together premium Australian seafood and bold Asian-inspired ingredients, creating a luxurious dining experience. Perfect for seafood enthusiasts, this dish combines the richness of abalone with the delicate texture of sea urchin. Order your fresh seafood online and enjoy reliable delivery across Sydney, bringing quality and flavor right to your table.

Ingredients

  1. 1 tablespoon cornflour
  2. 2 tablespoons water (for slurry)
  3. 2 tablespoons vegetable oil
  4. 1 clove garlic, finely chopped
  5. 2 liters chicken stock
  6. 500 grams hokkien noodles
  7. 2 lightly beaten eggs
  8. 1 tablespoon fish sauce
  9. 1/4 teaspoon ground white pepper
  10. 200 grams tenderized abalone, thinly sliced
  11. 200 grams choy sum, rinsed and chopped
  12. 1 1/2 tablespoons Chinese black vinegar (Chinkiang)
  13. Chives, finely chopped (for garnish)
  14. Fresh sea urchin roe (for garnish)

Method

  1. Prepare the cornflour slurry: In a small bowl, mix 1 tablespoon of cornflour with 2 tablespoons of water until smooth. Set aside.
  2. Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
  3. Add the finely chopped garlic and sauté until fragrant, about 1 minute. Be careful not to let the garlic brown.
  4. Pour in the 2 liters of chicken stock, bringing it to a boil. This will serve as the flavorful base for the noodles.
  5. Once the stock is boiling, add 500 grams of hokkien noodles. Let them cook for about 2–3 minutes, or until they are tender and warmed through.
  6. Slowly pour in the lightly beaten eggs while stirring the soup to create egg ribbons.
  7. Add 1 tablespoon of fish sauce and 1/4 teaspoon of ground white pepper to the broth. Taste and adjust with more fish sauce if needed.
  8. Add the thinly sliced, tenderized abalone to the soup and let it cook for 2–3 minutes, or until the abalone is just cooked through and tender.
  9. Add the rinsed and chopped choy sum to the soup.
  10. Let it simmer for an additional 1–2 minutes until the greens are bright and tender.
  11. Stir in 1 1/2 tablespoons of Chinese black vinegar (Chinkiang) and the cornflour slurry, and cook for 30 seconds until the broth thickens slightly.
  12. To serve, divide the soup among bowls. Sprinkle each bowl with finely chopped chives, then top with fresh sea urchin roe for a luxurious touch.
From Our Kitchen

Chef's Tip

Luxury seafood dishes like abalone and sea urchin are all about gentle cooking and balance. Abalone should only be simmered briefly so it stays tender rather than tough, while the sea urchin roe should be added at the end to preserve its delicate, creamy ocean flavour. The rich broth, silky noodles, and umami depth from black vinegar and fish sauce create a refined seafood dish that feels both comforting and indulgent.

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NUTRITION

NutritionPerServing

  • Calories 380 kcal
  • Total Fat 11.0 g
  • Total Carbohydrate 45.0 g
  • Protein 24.0 g
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