In a stockpot, combine chicken broth, shrimp, squid, scallops and fish fillet pieces. Bring to boil over medium-high heat and cook 6 to 8 minutes. Add tomato, chicken-broth granules, salt, carrots, peas, sugar and ginger and cook for 6 to 8 minutes longer.
Keeping the broth in the stockpot, strain the seafood mixture into a medium frying pan and set aside. Return the broth to medium-high heat. Cook until broth is reduced, then keep warm.
Fry the seafood mixture over medium heat for 2 to 3 minutes, then keep warm.
Noodle basket: In a medium saucepan or deep fryer, heat oil over medium heat. Open 4 packages of Asian or ramen noodles, removing any flavor packets. Working carefully to keep the noodles in the block shape, immerse blocks one at a time in oil and fry until lightly browned and firm. Remove noodle blocks from oil and drain on paper towels. Create a noodle bowl by placing noodle blocks in a circle along the sides of a medium bowl.
Add the seafood mixture to the warm, reduced stock and stir to combine. Pour the mixture into the noodle bowl.
To serve, place lettuce leaves on a plate and place noodle bowl on top of lettuce.Makes 4 Source: