27 October 2012

asian white fish & noodle soup.

This soup is fresh & simple. Perfect for a quick & healthy dinner. 

asian white fish & noodle soup. 
serves 4

1/2 lb. white fish fillet (no bones) (haddock, hake or cod)
1 thumb size piece of ginger, sliced
sea salt & cracked pepper

  1. In a bowl add fish, ginger & seasoning. Let sit while preparing next step. 
a drizzle of olive oil
1 shallot, diced
1/2 cup celery, thinly sliced
4 cups vegetable broth
  1. In a soup pot, over medium heat add shallots & celery. Cook for about 4 minutes. 
  2. Add broth & simmer for 10 minutes.
  3. Discard ginger from the fish that was set aside. Add the fish to the broth & continue simmering for about 15 minutes. The fish will break up naturally (no need to cut it into chunks).
a bunch of cilantro, roughly chopped
a splash of tamari or soy sauce
a squeeze of fresh lemon juice
1 package of rice noodles, cooked al dente (according to package directions)

  1. Turn heat to low. Add cilantro, soy sauce & lemon to the broth. Stir. 
  2. Add noodles to the bottom of the serving bowls. Ladle broth over noodles. 

happy eatings & cheers!
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