The soup is prepared quickly, most of the time is the preparatory process. In advance, prepare the seafood: in heavily salted water, boil two squids (3 minutes), cut them into strips. Again, in heavily salted water, boil 500 g of frozen shrimp (3 minutes), peel them and aw, snap... - get 50 grams of cooked peeled shrimp (Copperfield resting:-)) Also, prepare the mushrooms. Despite the small selection of products in our area, in my household there is muer. That for an animal? I give the reference! MUER (black tree fungus) is a very popular in Asian cuisine, so it is often called "Japanese" or "Chinese". Ready mushroom is quite versatile and is added to the first, second dishes and salads. We have it sold in a dry form, so prepared according to the instructions (soaked and boiled). But! The presence of Meera in the soup is not absolutely necessary, it can be replaced by mushrooms or oyster mushrooms (fry them) or do without mushrooms (what if someone don't eat them?).

Prepare the vegetables. Finely chop the onion, carrots, potatoes and cauliflower disassembled into small florets (the amount of cauliflower I left out deliberately, always put it in the eye, slightly smaller than the potatoes). And again, it can be replaced, for example, in Beijing (finely shred).

Prepare the fish. It is desirable that in the soup there were two kinds of fish: white and red (I usually have salmon and escalar), you can still some fish to add, but not necessarily of noble varieties. Take the fish, approximately in equal proportions, cut into pieces.

Then everything goes fast. In a saucepan (2 l) pour 1.2 liters of water, bring to a boil, pour in the soy sauce (I have 150 ml, if someone likes salty or Vice versa - vary according to your taste). Pour onions and carrots, allow to simmer for 5 minutes. Then put the potatoes and cabbage. Also cook 5 minutes.

Now turn the fish to dive into the boiling water. Fish is cooked fast enough, again, for 5 minutes.

Now my favorite squid, shrimp and mushrooms. They are ready, so bring the soup to a boil and throw in there the main product - sheets nori (in my opinion, it is the nori gives the dish a "Japanese" taste). Nori cut into random pieces (I usually cut squares). Mix up and switch off. All. Ready.