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+ servings

Seafood and Pork Noodle Soup

This quick seafood and pork noodle soup is a very easy recipe that will deliver on flavour and most importantly... comfort. Can be made in under 20 minutes which is perfect for anyone wanting something delicious without any effort.
Course Dinner, Lunch
Cuisine Fusion
Prep Time 5 minutes
Cook Time 15 minutes
Servings 3 people
Calories 458kcal
Author Scruff
Cost $9.86 (AUD)


  • 500 gm tapioca or udon noodles (available at Asian groceries)
  • 6 raw medium prawns, peeled
  • 4 fish balls or cakes, cut in half (optional and available at Asian groceries)
  • 1.5 tbsp fish sauce
  • 200 gm pork mince
  • 1 L boiling water


  • 1.5 L boiling water
  • ½ brown onion
  • 2 tsp pork stock powder (I use Knorr brand which is available at Asian groceries)
  • 10 gm sweet preserved radish (available at Asian groceries)
  • 1 tbsp fried shallots
  • 1 pinch salt
  • pepper, to taste


  • 2 tbsp fried shallots (store bought)
  • 1/2 lemon, cut into wedges
  • 1 stalk spring onion, finely chopped
  • 5 sprigs coriander, finely chopped (optional)
  • 1 chilli, finely chopped (optional)
  • freshly cracked pepper, to taste


  • Measure and prep all of your ingredients.
  • In a medium sized pot, add all the soup ingredients. Turn the heat up to medium high and allow the pot to come to the boil.
  • Add the pork mince into a large bowl and massage it with your fingers. Pour boiling water over the meat until it is completely covered. Use a spoon to break up the meat and release the scum from the mince. Carefully, pour the liquid out and repeat.
  • Add the pork mince to the pot and bring the soup back to the boil. Cook for 2 minutes and scoop up any scum that build up on the edge of the pot.
  • Prepare the noodles as per packaging. Once done, divide them into bowls. (Note 1)
  • Add the prawns and fish cakes. Cook for 1 - 2 minutes.
  • Add the fish sauce and check the seasoning of your soup. Adjust according to your taste. (Note 2)

To Serve

  • Ladle the soup over the noodles.
  • Garnish with spring onions, coriander, chilli and fried shallots.
  • Serve with a wedge of lemon.


  1. If using udon noodles, then cook them in a separate pot with plenty of boiling water for 2 -3 minutes or until done. Strain the noodles and leave aside until needed. If using tapioca noodles, put them in a large bowl and pour boiling water over them until completely submersed. Leave for 2 minutes and then slowly loosen the noodles with tongs or chopsticks. Strain and cook the noodles in the pot for roughly 2-3 minutes. 
  2. If you want more saltiness and flavour then add fish sauce. Otherwise, just add salt. 


Calories: 458kcal | Carbohydrates: 53g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 1196mg | Potassium: 288mg | Fiber: 1g | Sugar: 4g | Vitamin A: 290IU | Vitamin C: 16mg | Calcium: 65mg | Iron: 1mg