Spring Fish Soup
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PREP TIME
10 min
TOTAL TIME
16 min
Makes
4 servings
© Royalty-Free/Masterfile
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.
Nutrition (per serving)
- Calories
- 276,
- Protein
- 40 g,
- Carbohydrates
- 22 g,
- Fat
- 3 g,
- Fibre
- 2 g,
FILED UNDER: Dinner fish Healthy Recipes lunch seafood soups stovetop vegetables Vegetarian world cuisine
