Fish And Vegetable Soup
|Canned chicken broth||10 3⁄4 Ounce|
|Water||2 1⁄3 Cup (37.33 tbs)|
|Soy sauce||1 Tablespoon|
|Ground ginger||1⁄8 Teaspoon|
|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|
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.