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Fish and Vegetable Soup

Flavors.of.Asia's picture
Ingredients
  Mushrooms 8 , dried (Japanese Or Chinese, If Available)
  Warm water 3⁄4 Cup (12 tbs)
  Whitefish fillets 1⁄2 Pound
  Dashi stock/2 cup beef broth 4 Cup (64 tbs)
  Clam juice 2 Cup (32 tbs)
  Spinach 1 Cup (16 tbs), coarsely chopped
  Scallions 2 , thinly sliced
  Soy sauce 1 Teaspoon
  Salt 1 Teaspoon
  Thin lemon rind slice 4
Directions

GETTING READY
1) Wash the mushrooms and soak in the warm water for 20 minutes.
2) Cut the fish in narrow slices.
MAKING
3) Drain the mushrooms, reserving the water. Slice the mushrooms.
4) In a saucepan, bring the dashi or the broth, clam juice and the mushroom water to a boil.
5) Add the fish and mushrooms and simmer for 8 minutes.

FINALIZING
6) Stir in spinach, scallions, soy sauce and salt, cook for 4 minutes more.

SERVING
7) Serve with a slice of lemon rind.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
35 Minutes
Cook Time: 
25 Minutes
Ready In: 
60 Minutes
Servings: 
4

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 138 Calories from Fat 49

% Daily Value*

Total Fat 5 g8.3%

Saturated Fat 1 g5.1%

Trans Fat 0 g

Cholesterol 36.4 mg12.1%

Sodium 1408.7 mg58.7%

Total Carbohydrates 4 g1.2%

Dietary Fiber 1.8 g7.2%

Sugars 1.2 g

Protein 19 g38.3%

Vitamin A 19.9% Vitamin C 29.2%

Calcium 6.9% Iron 4.7%

*Based on a 2000 Calorie diet

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Fish And Vegetable Soup Recipe