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Fish And Vegetable Soup

American.foodie's picture
Ingredients
  Cucumber 1 Small
  Canned chicken broth 10 3⁄4 Ounce
  Water 2 1⁄3 Cup (37.33 tbs)
  Soy sauce 1 Tablespoon
  Ground ginger 1⁄8 Teaspoon
  Pepper 1 Dash
  Vermicelli 2 Ounce
  Fish fillets 1⁄2 Pound
  Canned tiny shrimp 4 1⁄2 Ounce
  Sliced mushrooms/4 ounces canned mushroom stems and pieces, drained 1 Cup (16 tbs)
  Spinach 4 Ounce, measuring around 5 cups
  Sliced green onions 1⁄4 Cup (4 tbs), along with tops
Directions

Cut cucumber lengthwise into halves; remove seeds.
Cut each half crosswise into thin slices.
Heat chicken broth, water, soy sauce, ginger and pepper to boiling in 3-quart saucepan; stir in vermicelli.
Heat to boiling; cook uncovered just until tender, about 4 minutes.
Stir in cucumber, fish, shrimp and mushrooms.
Heat to boiling; reduce heat.
Simmer uncovered until fish flakes easily with fork, about 1 minute.
Stir in spinach until wilted.
Sprinkle each serving with green onions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Party

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