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ASIAN FISH SOUP
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
7.34 g
Sodium (mg)
1641.88 mg
Vitamin A (IU)
865.82 IU
Saturated Fat (g)
2.32 g
Vitamin D (mcg)
13.34 mcg
Energy (kcal)
381.79 kcal
Fat (g)
10.6 g
Trans Fat (g)
0.05 g
Vitamin B12 (mcg)
5.37 mcg
Vitamin B6 (mg)
0.61 mg
Salt (g)
4.1 g
Folate (mcg)
98.73 mcg
Calcium (mg)
131.03 mg
Zinc (mcg)
2.09 mcg
Monounsaturated Fat (g)
3.02 g
Cholesterol (mg)
213.75 mg
Iron (mg)
2.05 mg
Selenium (mcg)
128.75 mcg
Vitamin C (mg)
20.59 mg
Fibre (g)
2.2 g
Sugars (g)
4.71 g
Protein (g)
63.13 g
Copper (mg)
0.32 mg
Potassium (mg)
1029.34 mg
Total
29.35 g
6567.51 mg
3463.29 IU
9.28 g
53.35 mcg
1527.15 kcal
42.4 g
0.21 g
21.5 mcg
2.44 mg
16.42 g
394.93 mcg
524.1 mg
8.37 mcg
12.07 g
855 mg
8.18 mg
515 mcg
82.35 mg
8.79 g
18.86 g
252.53 g
1.28 mg
4117.35 mg
- 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.
