The delicate flavours of Asian spices work incredibly well with fish, and this fish soup makes a lovely starter or light meal!
  • 25 mins

    Cooking Time

  • Hard


  • 20 mins

    Prep Time

  • 4 People


  • 1 bunch pak choi
  • 1.5 litres fish stock made from Knorr fish cubes
  • 1 tbsp fresh ginger, cut into thin strips
  • 15 ml (1 tbsp) light soy sauce
  • 400 g firm white fish fillets
  • 75 g oriental mushrooms (oyster or shiltake)
  • 1 tsp sesame oil
  • pack of beansprouts

  1. Remove the ends from the pak choi and cut it into 4 parts.

  2. Bring the stock to the boil.

  3. Add ginger, soy sauce and stir to combine.

  4. Reduce heat and add the fish, simmering it gently for 1 minute. Then add the mushrooms and simmer for a further minute.

  5. Add the pak choi and cook for another 2-3 minutes. Stir in the sesame oil and before serving, garnish with bean sprouts, coriander and spring onions.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 381.79 kcal
Protein (g) 63.13 g
Sugar (g) 4.71 g
Fat (g) 10.6 g
Fibre (g) 2.2 g

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