Spring Fish Soup
0
- Prep Time10 min
- Total Time16 min
- 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.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.