Gingery broth and delicate chunks of fish make a very low-fat yet super-soothing soup.
1 1/2 cups
, about 2 to 3 fillets
, thinly sliced
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.