Gingery broth and delicate chunks of fish make a very low-fat yet super-soothing soup.
Ingredients
900-mL
conatiner
chicken broth
1 1/2 cups
sliced
mushrooms
2 tsp
grated fresh
ginger
1 pinch
hot-red-chili-flake
1 cup
coarsely broken
rice noodles
375 g
sole or
tilapia fillets
, about 2 to 3 fillets
2
green onions
, thinly sliced
Instructions
Combine broth, mushrooms, ginger and chili flakes in a saucepan. Cover and bring to a boil. Break up rice noodles and add. Cover and cook over medium heat, stirring occasionally, for 3 min. Meanwhile, cut fish into bite-size pieces, then add to broth. Cover and simmer, until noodles are tender and fish is cooked through, 3 to 4 min. Stir in green onions and serve.
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