Chinese Fish Soup Recipe with Noodles
This Chinese fish soup recipe with noodles in a flavoursome broth, packed full of healthy veggies, making it perfect as a Slimming World recipe.
Servings: 1 person
Calories: 375kcal
Ingredients
- 300 ml Chicken Stock 1 & ⅓ cups
- 2 cloves Garlic sliced
- 1 knob Ginger sliced
- 2 tablespoon Dark soy sauce
- 1 tablespoon Chinese Shaoxing Rice Wine Vinegar *needs counting on Slimming World
- 1 Star anise
- ½ piece Cinnamon bark
- 1 fillet White fish I used Coley, cubed
- 1 nest Rice noodles or courgetti/zoodles
- 2 Mushrooms sliced
- 1 Carrot Shredded
- 3 leaves cavolo nero stalks removed and slices
- 1 Spring onion sliced
- Coriander
Optional
- Drizzle Siracha sauce
Instructions
- Bring all the ingredients for the broth to the boil turn down slightly and leave on a rolling simmer for at least 5 minutes.
- Whilst the broth is simmering, cook the rice noodles according to the instructions.
- Add the mushrooms, carrots and Cavolo nero and simmer for 3 minutes.
- Add the fish and simmer until the fish is cooked through. This might not take very long depending on the thickness of your fish.
- Put the cooked noodles (or courgetti/zoodles) into your bowl and then top with the soup, removing the star anise and cinnamon if you wish.
- Sprinkle with spring onions and coriander to serve.
Nutrition
Calories: 375kcal | Carbohydrates: 30g | Protein: 50g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 94mg | Sodium: 2604mg | Potassium: 1481mg | Fiber: 6g | Sugar: 11g | Vitamin A: 11048IU | Vitamin C: 32mg | Calcium: 125mg | Iron: 4mg