Seafood hotpot noodle soup
It is SO cold lately, that all I want to eat every night coming home from work is a hot bowl of noodle soup. Usually that’s noodles (udon, egg noodles, rice noodles), with veges of some sort, meat of some sort and some fish balls. Tonight, I had some leftovers from a steamboat meal so my trick was to poach all the ingredients for just long enough to cook them without turning them into a soggy mess. Two bowls of water going at once. One for the fish ball squares – they need to be boiled for 10minutes. And whilst that is going, poach the other ingredients in order of delicateness - golden mushrooms, shitaki mushrooms, then the tripe and finally the seafood ever so slightly. Rinse the rice noodles under hot water (if you boil them they will be too soggy). And make the soup base: boil 2 cups of chicken stock, and add a slurp of soy sauce, a sprinkle of white pepper, a few drops of sesame oil and some chopped spring onions. Place refreshed noodles in a bowl, and arrange all the ingredients nicely on top. Pour on the hot soup and serve steaming hot. No need for heaters and woolly socks, you will be warmed to the core 
In 15 minutes flat too