Take soups from starters to the main event with this top fish and noodle soup recipe. It’s hearty, tasty and budget-friendly, too.
Ingredients
- 3 cups Massel chicken style liquid stock
- 2 teaspoons salt-reduced soy sauce
- 2 carrots, peeled, cut into thin sticks
- 2 celery sticks, thinly sliced
- 2 zucchini, cut into thin sticks
- 200g Swiss brown mushrooms, sliced
- 3cm piece fresh ginger, peeled, grated
- 200g fresh udon noodles
- 400g firm white fish (see note), cut into short, thick strips
- 150g baby spinach
Method
- Step 1Place stock, 3 cups cold water and soy sauce in a large saucepan. Bring to the boil over medium heat. Add carrots, celery, zucchini, mushrooms, ginger and noodles. Simmer, partially covered, for 4 minutes.
- Step 2Add fish and simmer for 2 to 3 minutes or until fish is just cooked through. Add spinach. Cook, stirring, for 1 minute or until leaves are wilted. Season with pepper. Serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
948 kj
Energy
3.3g
Fat Total
0.9g
Saturated Fat
4.9g
Fibre
28.7g
Protein
63mg
Cholesterol
770mg
Sodium
18.1g
Carbs (total)
All nutrition values are per serve
Notes
Note: Flathead or ling are suitable fish for this recipe.
- Author: Alison Roberts
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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