Clear Fish Soup with Greens and Ginger

Soup is one of the easiest meals to make on a busy day. This soup is one of the easiest. If you don't have the time to make home made stock, use bought soup stock. I always go for the low sodium stock.


Vegetable stock for soup/Chicken or fish stock 10 Cup (160 tbs)
Broccoli 1 Cup (16 tbs) , cut into small florets
Spinach 1 1/2 Cup (24 tbs) (spinach left whole leaf)
Peas 1 Cup (16 tbs) (peas can be thrown in to the soup frozen)
Chives or green onions 1/2 Cup (8 tbs) (diced small)
Talapia fish/Halibut fish 1/2 Kilogram
Tamari soy sauce/Ordinary soy sauce 1/4 Cup (4 tbs)
Fish sauce 1 Teaspoon
Ginger root 2 Tablespoon (grate ginger root right into your soup)
Cracked black pepper 1/2 Teaspoon (to taste)



1. Bring 10 cups of stock up to a rapid boil in a soup pot.

2. While the stock is heating rinse fresh fish under cold running water first and then cut into large chunks.

3. Add fish, diced broccoli, spinach, peas, green onion or chives, and grated ginger to the stock and bring back up to the boil. This takes about 4 minutes.

4. Add cracked pepper, a few dashes of fish sauce and the soy sauce.

5. After it comes back up to the boil, turn heat off.


6. Serve immediately as the fish and the vegetables will be perfectly done.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 146Calories from Fat 16

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g


Sodium 1474 mg61.42%

Total Carbohydrates 11 g3.7%

Dietary Fiber 5 g20%

Sugars 2 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet