Prepare broth. Combine all ingredients in medium heat except for the last 3 ingredients (rce wine,soy sauce, s.oil) Add the additional seafood toppings that you have (lobster claw,shrimp etc).Let it boil for 10-15mins
While broth is boiling, cook the noodles. Wash the noodles with cold water. On a boiling water pour the noodles(pasta). Put a dash of cornstarch to get that powdery flavor
Leave to cook for about 3 mins or until noodles(pasta) is aldente. While cooking, boil the eggs (you want soft boiled eggs) for about 3 mins on high heat.. When done, saute bean srpouts for about 1 min.set aside
After cooking the noodle pasta, remove from pot,drain excess water. In a medium size bowl arrange the noodle (pasta) like making a twirl of it in the middle of the bowl.
When broth is done, using a colander, drain the broth removing the ingredients. Set the broth aside. Gather all seafoods that was cook together with the broth. Set aside.
Put back the broth in the pot. Add the remaining 3 ingr. Soy sauce, rice wine and sesame oil. Boil again for another 3 minutes
Arrange the seafoods, spring onions, and soft boiled eggs (cut into halves) on top of the pasta
When broth is done,turn off the heat and directly slowly pour it on the noodle bowl
for the pasta/noodle300 grams rice noodles or very thin pasta (angel hair) can be substituted1 dash cornstarchSeafood Broth4 medium fresh shrimps (head removed), deveined3 clove garlic1 head ginger1 tsp salt1 tsp pepper1/2 cup rice wine1/2 cup soy sauce1 tbsp sesame oiltoppings1/4 grams bean sprouts1/4 grams onion springs, chopped4 large lobster claw (or any preffered seafod)3 medium eggs