Hello, I’m Joana. Today, I’m gonna show you how to make stuffed squid soup recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Stuffed squid soup Recipe

Stuffed squid soup is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Stuffed squid soup is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook stuffed squid soup using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed squid soup:

1. Take 4 medium size squids
2. Take 3 shitake mushrooms
3. Take 1 carrot
4. Take 1 roll of glass noodles
5. Prepare 150 g minced meat
6. Take 2 tsp soya sauce
7. Take 1 tsp black pepper
8. Make ready 1 tsp sugar
9. Take 1 knorr cube (veg flavour)
10. Get 2 tsp ginger powder

Instructions to make Stuffed squid soup:

1. Chopped the 1/2 of the carrot and all the mushrooms into mini cubes sizes and put in the minced meat. Then sliced the other 1/2 of the carrot.
2. Cut the glass noodles, then mix it into minced meat together with all the seasonings (except knorr cube). Leave the minced meat aside for 20 mins.
3. Cleaned and washed the squids, then stuffed in the minced meat.
4. Boil 1.2 litres of water and put in the knorr cube once boiled.
5. Once the cube is fully dissolved, place in the carrots for 10 mins.
6. Then put in the stuffed squids for 10- 15minutes and then garnish it with the spring onions.

So that’s going to wrap this up with this exceptional dish stuffed squid soup recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.

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