Spring Fish Soup
0
- Prep Time10 mins
- Total Time16 mins
- Makes4 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 40g, Carbohydrates 22g, Fat 3g, Fibre 2g.