Spring Fish Soup

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PREP TIME

10 min

TOTAL TIME

16 min

Makes

4 servings

Spring Fish Soup

© 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,