Savory Seafood Vermicelli Pottage

Get ready to discover your new favorite comfort food, a dish that delivers a deeply satisfying, umami-rich experience in just 20 minutes. This Savory Seafood Vermicelli Pottage is the culinary equivalent of a warm hug. It’s a wonderfully thick and silky noodle soup, brimming with delicious treasures from both land and sea. The cooking process is incredibly simple, making it a perfect choice for a quick weeknight dinner or a soul-soothing weekend meal. The magic of this dish lies in its texture; the ultra-thin noodles practically melt into the savory broth, creating a velvety consistency that’s incredibly comforting. Despite its complex flavor, it’s a one-pot wonder that’s surprisingly easy to master.

Here is what you’ll need to create this amazing dish. Don’t be intimidated by the list; many items are customizable, and I’ll offer some simple swaps for an authentic taste using ingredients from your local supermarket. This recipe serves about 2-3 people.

For the Pottage:

• Misua Noodles: 100g (about 3.5 oz). This is a very thin, salted wheat noodle, often called wheat or flour vermicelli. You can find it in most Asian grocery stores. If you can’t find it, you can substitute it with angel hair pasta, broken into 2-inch pieces.
• Shrimp: 1/2 cup, peeled and deveined.
• Pork: 1/4 cup, thinly sliced. Pork loin or tenderloin works well.
• Dried Shiitake Mushrooms: 4-5 mushrooms, rehydrated in warm water for 30 minutes, then thinly sliced. Don’t discard the mushroom water! You can add some to the broth for extra flavor.
• Cuttlefish Balls: 1/2 cup. These are delightfully bouncy and savory. You can find them in the frozen section of Asian markets. Fish balls or even small scallops make a great substitute.
• Oysters: 1/2 cup, shucked. Fresh is best, but good quality frozen or canned oysters (drained) will also work.
• Duck Blood Curd (Optional): 1/4 cup, cubed. This is a traditional ingredient that adds a unique, silky texture. It can be an acquired taste and hard to find, so feel free to omit it completely.
• Garlic: 2 cloves, minced.
• Broth: 4 cups of high-quality chicken or pork stock.
• Dark Soy Sauce: 1 tablespoon. This adds a rich color and a deep, slightly sweet flavor. You can use regular soy sauce, but the soup will be lighter in color.
• Salt: To taste.
• White Pepper: 1/2 teaspoon, or to taste. This is key for the flavor profile.
• MSG (Optional): 1/4 teaspoon for an extra umami boost.

For Garnish and Serving:

• Scallions: 2, finely chopped.
• Fried Shallots: 2 tablespoons. This is a non-negotiable garnish! It adds a fantastic fragrant crunch. You can buy them pre-made in jars at most supermarkets.
• Youtiao (Fried Dough Sticks): For serving. These are savory, airy fried breadsticks perfect for dipping. If unavailable, some crusty bread or even croutons can provide a similar satisfying crunch.

Now, let’s get cooking! The process moves quickly, so it’s a great idea to have all your ingredients prepped and ready to go before you turn on the stove.

1. First, get all your ingredients prepared and within arm’s reach. This includes slicing the pork and mushrooms, mincing the garlic, and having your seafood ready.

2. In a medium-sized pot or Dutch oven, heat a tablespoon of neutral oil over medium-high heat. Add the sliced pork and sauté until it’s lightly browned. Add the sliced shiitake mushrooms and minced garlic, and stir-fry for about a minute until everything is wonderfully fragrant.

3. Pour in your stock and bring it to a rolling boil. Carefully add the cuttlefish balls, oysters, shrimp, and duck blood (if you’re using it). Let it cook for 1-2 minutes until the shrimp turn pink and are just cooked through. Now, stir in the dark soy sauce, a pinch of salt, MSG (if using), and a generous dash of white pepper. Finally, add the misua noodles. These noodles cook extremely fast, usually in under 60 seconds. Stir them in gently and watch as the broth quickly thickens into a beautiful, silky pottage.

4. Turn off the heat and stir in a generous handful of crispy fried shallots. This adds an incredible layer of flavor and aroma right at the end.

5. Ladle the hot pottage into bowls. Garnish with fresh scallions and an extra sprinkle of fried shallots. It is traditionally served with crispy fried dough sticks on the side, perfect for tearing and dipping into the soup.

6. And that’s it! Your incredibly flavorful and comforting meal is ready to be devoured.

The first spoonful of this pottage is pure bliss. It’s a harmonious blend of savory seafood, earthy mushrooms, and tender pork, all suspended in a velvety, noodle-thickened broth. The white pepper provides a gentle, warming heat, while the crispy shallots on top offer a delightful textural contrast to the soft soup. It’s a dish that feels both humble and luxurious at the same time. This recipe is incredibly forgiving and serves as a fantastic base for your own creations. Feel free to add other seafood like clams or squid, or even some leafy greens. I truly hope you give this recipe a try. It’s a perfect introduction to a world of comforting noodle soups. Let me know in the comments how yours turns out or if you discover any amazing new topping combinations