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Asian Fish Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 bunch pak choi
  • 1.5 l water
  • 1 Knorr fish stock pot
  • 1 tbsp fresh ginger cut into thin strips
  • 1 tbsp light soy sauce
  • 400 g firm white fish cut into slices
  • 75 g oyster mushroom roughly chopped
  • 1 tsp sesame oil
  • 200 g fresh beansprouts
  • 2 tbsps spring onion sliced

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

38kcal

Energy (kJ)

161kJ

Protein (g)

3.0g

Carbohydrate incl. fibre (g)

5.1g

Carbohydrate excl. fibre (g)

3.5g

Sugar (g)

2.6g

Fibre (g)

1.6g

Fat (g)

1.4g

Saturated fat (g)

0.2g

Unsaturated fat (g)

1.0g

Monounsaturated fat (g)

0.5g

Polyunsaturated fat (g)

0.6g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

305mg

Salt (g)

0.76g

Vitamin A (IU)

737IU

Vitamin C (mg)

14.2mg

Calcium (mg)

40mg

Iron (mg)

0.98mg

Potassium (mg)

214mg

Total

154kcal

646kJ

12.0g

20.4g

14.0g

10.4g

6.3g

5.5g

0.8g

4.1g

1.9g

2.2g

0.0g

0mg

1221mg

3.04g

2947IU

56.7mg

159mg

3.90mg

854mg


  • 1 Remove the core from the pak choi and cut it into 4 parts. Bring stock to the boil.
  • 2 Add ginger, soy sauce and stir to combine. Reduce heat.
  • 3 Add fish. Simmer gently for 1 minute. Add mushrooms and simmer for 1 more minute.
  • 4 Add pak choi and cook for another 2–3 minutes. Stir in sesame oil. Serve garnished with bean sprouts, coriander and spring onions.