A can of non-sodium chicken broth, ¼ cup of pork (cut into thin strips), 3 large shrimp, 4 mussels, squid (¼ cup), garlic, ginger, vegetable oil, fish sauce, ground black pepper, onion, carrot, green onions, leeks, white mushrooms, noodles, and Asian chives.

First step:
prepare the seafood and meat

1.Prepare the seafood by cutting ¼ cup of squid into bite sized pieces, shelling 3 large shrimp, and washing 4 mussels.
2.Cut ¼ cup’s worth of pork into thin strips and mix with a pinch of salt and ground black pepper in a small bowl. Set aside。

Second step:
prepare vegetables

1.Cut some carrot, cabbage (or napa cabbage), onion, and white mushrooms into bite sized pieces.
2.Cut leeks, green onions, and Asian chives into pieces about 2 inches long.
*tip: use 3-4 cups of vegetables per serving

Last step:
putting it all together

1.Put 1½ tbs of vegetable oil and 2 cloves of minced garlic and 1 ts of minced ginger into a heated pan. Stir until it starts to turn light golden brown.

2.Put pork strips into the pan and stir fry for 2 minutes.

3.Add the vegetables: cabbage (or napa cabbage), a few sliced carrots, green onions, leek, and white mushrooms. Stir fry for 3 to 5 minutes.

4.Put the seafood into the pan and stir for 2 minutes.

5.Pour a can of chicken broth into the pan. Use the empty can to measure out 2 cans’ worth of water to add to the pan.

6.Use a spoon to skim the foam off the top.

7.Add 1ts of fish sauce and 1 ts of salt. You can add salt more or less according to your taste.

8.Put the noodles into the boiling soup and cook for a few minutes until they’re cooked but soft.

9.Turn off the heat and add ¼ cup of Asian chives and a pinch of ground black pepper.

10.Transfer it into a large serving bowl and serve hot.